Caswa's Fancy but Easy Chicken

A community recipe by caswa

Not tested or verified by Nigella.com

Introduction

A really easy way to impress even the fussiest of dinner guests and eaters. Tastes almost like you bought it that way!!!

Ingredients

Serves: 6

Metric Cups

1 chicken
1 tablespoon thyme
1 tablespoon fresh rosemary
1 tablespoon dried sage
1 tablespoon cracked black pepper
1 tablespoon powdered rock salt
4 cloves garlic (minced)
1 lemon
olive oil

1 chicken
1 tablespoon thyme
1 tablespoon fresh rosemary
1 tablespoon dried sage
1 tablespoon cracked black pepper
1 tablespoon powdered rock salt
4 cloves garlic (minced)
1 lemon
olive oil

Method

Caswa's Fancy but Easy Chicken is a community recipe submitted by caswa and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need skewers or toothpicks.

Pre-heat oven to 200 (Celsius).

Take chicken and make sure all the giblets are gone and neck is removed. From the bottom end run warm water from a tap to get all the blood out.

Don't drain it after this, to leave a little water in. Mix thyme, rosemary, sage, pepper, salt and garlic together and then add olive oil and mash it into a paste consistency (can be lumpy)

Get the lemon and from one end to the other insert a knife carefully then cut slits about 1cm deep around the outside. Shove half the herb mix and jam the whole lemon up the bottom end of the chicken.

Secure the skin around the outside with skewers or toothpicks. Rub the remaining herb mix all over chicken skin. In a roasting tray pour 2 tbsp of oil and put in oven for 10 mins to heat oil then remove tray from oven.

Place chicken breast down and place in oven for an hour and a half. Turn chicken at this time and increase oven temp about 20 (Celsius) and leave for another hour. (for smaller chicken reduce time by 1/4)

When serving do not remove lemon as this keeps it juicy. Serve with roast veggies or salad.

You will need skewers or toothpicks.

Pre-heat oven to 200 (Celsius).

Take chicken and make sure all the giblets are gone and neck is removed. From the bottom end run warm water from a tap to get all the blood out.

Don't drain it after this, to leave a little water in. Mix thyme, rosemary, sage, pepper, salt and garlic together and then add olive oil and mash it into a paste consistency (can be lumpy)

When serving do not remove lemon as this keeps it juicy. Serve with roast veggies or salad.