Roast chicken

I never used to understand why people bothered to roast chicken when you can buy one from the supermarket for $10 but now that I’ve discovered this, I always roast my own chicken as it is just so easy to do!

This is the first in my “multi-meal” category. As you can imagine, as I am cooking for the two of us so we can’t eat an entire chicken in one night. I have developed a few recipes following this one which you can use the leftovers for!

Some leftover ideas: Healthy Sandwiches, Chicken wellingtons, Chicken Caesar salad, chicken and mushroom risotto, chicken stew

Cooking time: 15 mins prep, 90 mins cook

Ingredients:

1 whole chicken (about 2kg)
1 lemon
4 sprigs of Rosemary
3 springs of Thyme (can use any other herbs)
1 brown onion
salt
pepper
1/2 cup of oil or 1/2 cup melted butter

Method:

1. Preheat oven to 180 degrees
2. Prick the lemon with a fork or a knife and microwave it for 40 seconds
3. Stuff 3 springs of thyme and 3 sprigs of rosemary into the chicken followed by the lemon
   
4. Season both sides with salt and pepper then cover with oil/butter – you may need to use your hands to rub everything in
   
5. Cut the onion in half then into quarters
   
6. Wedge the quarters under the chicken – all the way around. Put the remaining rosemary on the top
   
7. Make sure the oven has been on for 20-30 minutes. Then put the chicken into the oven for 90 minutes
8. Cut up and serve!