Roast Chicken

Master the art of cooking the perfect roast chicken and you'll never be short of dinner guests! Few people can resist a golden, tender roast chicken. It's the ultimate comfort food, and mastering the art of cooking the perfect roast chook is well worth doing, as it's one of those never-fail meals that you know will always be enjoyed and savoured. Chicken can be cooked accurately by using a meat thermometer inserted into
the thickest part of the thigh but not touching any bone.



  1. Preheat oven.
  2. Place a wire rack into roasting pan.
  3. Trim excess fat from chicken.
  4. Rinse chicken (including cavity) under cold running water.
  5. Pat-dry with paper towels.
  6. Season cavity with salt and pepper.
  7. Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin.
  8. Place both lemon halves into chicken cavity.
  9. Brush both sides of chicken with oil.
  10. Season chicken all over with salt and pepper and any other spices or spice mixes you like.
  11. Place, breast-side up, onto rack in roasting pan.
  12. Roast for the length of time required according to the Chicken and Poultry Cooking Times chart, or until juices run clear when chicken thigh is pierced with a skewer.
  13. Half way through the cooking time, add some chicken stock and white wine to the base of the pan. This, combined with the pan juices can be used to make a saucepan gravy to serve with.
  14. Stand, covered, for 10 minutes.
  15. Serve with roast vegetables or salad, if desired.

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