I love chicken and tonight for dinner I’m making roast chicken. I thought I’d share how I do it since I rate my chicken cooking and recently discovered this delicious cooking method that I think is heaps better than the traditional way of doing it….
Preheat your oven to 180. We use fan bake.
Now put the lid on your roasting dish and cook for about a 1.5 hours. Check on the chicken (and potatoes) and once it’s mostly cooked (the juice will run clear when you stab a knife in the chicken and it will no longer be pink) take the lid off your roasting dish and put the grill on. Grilling at the end makes the skin nice and crispy.
Serving: I like to eat our chicken, potatoes and olives with a big pile of salad greens; an especially good mix is to make a green salad with basil, mint, salad greens, salt and pepper and a dash of olive oil and lemon juice.
Chicken safety – be really careful about where the chicken juice is. I keep the sink full of hot soapy water when I prepare this dish. I wash my hands often, get rid of the chicken package ASAP and spray down surfaces the second I’m done.