Roast chicken from pauline

This is a dish that seems complicated, but is not, can feed many hungry family members / friends, and will make you look like a culinary chef!

You will need one chicken, some butter, an onion and some flavours. I chose garlic, rosemary and thyme (which I did not use in the end) but you can vary this and have bay leaf and parsley. (I also steamed some vegetables to enjoy with my chicken).

Roast chicken ingredients

- Preheat your oven to 190 degrees celcius - Butter your chicken. I do this by slicing a few chunks of butter and pressing them into the chicken - Place the chicken breast down in a roasting pan. Wash hands thoroughly - Add your flavours. I added one slice of red onion, two stalks of rosemary and one clove of garlic. - Add one cup of water

Buttered chicken and flavours

- Place the pan in the oven. Roast for 30 minutes. - Take the pan out of the oven and place on a heat resistant surface - Turn the chicken over so that the breast side is now up

Turned chicken

- With a spoon and tilting the dish with an oven glove, pour some of the juice from the pan over the chicken a few times - Put the pan back in the oven. Check on the chicken every 20 minutes. The chicken is cooked when you can easily wiggle a leg. My large chicken too 30 minutes breast side down and 60 minutes breast side up. If your chicken is not cooked but looks like it may burn, cover it with kitchen foil.

Cooked chicken

- When cooked carve the chicken on a cutting board - Slice down the middle on each side of the breast bone.

Carving chicken breast bone

- Remove each breast - Cut around and remove each leg

Carving chicken leg

- Do not worry too much if the carving does not turn out quite as planned, practice makes perfect! - Enjoy!

Roast chicken