This roast chicken is a great and easy roast that anyone can cook in just a couple of hours. Great for feeding a large group or for leftovers, which can be used for sandwiches, salads, or even chicken soup.
- 1 medium-large size whole chicken (giblets removed) approx. 1.5-2Kg.
- 2 tsp. paprika powder
- 1 tsp. cumin powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 medium lemon
- 1 medium brown onion
- 150ml dry white whine (Sauvignon Blanc etc.)
- 100ml water
- 1/2 tsp dried thyme
- 4 Tbsp extra virgin olive oil
- I like to start roasting chicken by giving it a good rinse and checking for any residual innards and feathers. Once you’re happy that its all clean then you can pat it down with some paper towel.
- Preheat oven to 140°C fan forced.
- Pour the wine and water into a Pyrex or roasting dish.
- Add a pinch of the garlic powder and thyme to the liquid mixture.
- Cut half of the onion into slices and place on the bottom of the dish.
- Cut half of the lemon into slices and place on top of the onion towards the centre of the dish.
- Keeping the string on the chicken, place the chicken breast side up into the roasting dish.
- Pour 1/2 the olive oil over the chicken and give it a good rub so that all skin of the chicken is covered.
- Add the remaining seasoning to the chicken and rub it in evenly.
- Place the remaining onion and lemon into the cavity of the chicken.
- Cover the chicken and dish firmly with aluminium foil to seal the juices of the chicken.
- Place in the oven for 60-90 minutes depending on size of chicken (longer for a larger chicken).
- Remove the aluminium from on top of the chicken and drain the juices from the bottom of the dish (you can also remove the onion and lemon).*
- Pour the remaining oil over the chicken.
- Increase the heat of the oven to 200°C fan forced and place the chicken back in for approximately 30 minutes.
- Once the top skin is golden covered and begins to bubble you will know your chicken is ready.
You can use the juices from the chicken as chicken stock or to make a gravy. To make a gravy you simply need to pour the juices into a pan, add a little water and add some flour or corn flour as you stir slowly over low-medium heat.