Roast chicken

Credit and permission to share: Schwartz.

We all have a roast chicken recipe story.  Mine is back in Spain seeing the rotisseries on every street dripping with olive oil laden corn fed chickens.

Back home roast chicken meant I could used my old cooking skills to remove all bones leaving the flesh and the skin (if it survived the kitchen pickers).

So it is really lovely to have this submission reflecting my own recipe story.

You will need: 

Prep time 5 minutes

Cook time 2 hours

Serves 6-8

Ingredients

2 tablespoons olive oil

Juice of 1 lemon

1 x 2.2 kilograms (5 pound) chicken

2 large red onions, quartered

1 teaspoon salt

1 teaspoon ground black pepper (don’t stint on freshness RubyKitchens)

1 teaspoon oregano (definitely don’t stint on freshness RubyKitchens)

COOKING INSTRUCTIONS

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

Mix together the olive oil and lemon juice and brush over the chicken.

Sprinkle over the salt, pepper and oregano.

Put the chicken in a large roasting tin and place the onions around the edge. Cover with foil and roast for 1½ hours. Remove the foil and roast for a further 30 minutes, or until the juices run clear at the thickest part.

Delicious served with roast potatoes and all the trimmings, but equally delicious in the summer with baked potatoes and salad.