Crisp roast chicken that cooks in just 1 hour
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients
- 1.2 kg whole chicken
- 3 tsp fine salt (see note above about salt)
Instructions
- 3 days before cooking salt the chicken all over. Cover loosely and put in the fridge. Remove from the fridge an hour before cooking to allow to come to room temperature.
- Preheat the oven to 240C Fan. Place the baking tray on the hob on a high heat and let it get hot. Once hot place the bird breast side up on the tray, it will sizzle. Let it get really hot, shake to release the bird from sticking to the bottom of the tray and put in the oven with the legs pointing to the back of the oven and roast for 30 minutes
- Remove from the oven, shake the pan vigorously to release it and flip the chicken over onto its breast (I have found the easiest way to do this is to use the handle end of a spatula into the cavity and a fork to help me flip it, but it is trial and error) and return to the oven for 20 minutes.
- Remove, flip back and roast for a further 10 minutes. Remove from the oven and rest while you cook some veg to accompany or it’s just as lovely placed on salad with roasting juices poured over the salad
Nutrition
Calories: 310kcalProtein: 27gFat: 22gSaturated Fat: 6gTrans Fat: 1gCholesterol: 108mgSodium: 1870mgPotassium: 273mgVitamin A: 202IUVitamin C: 2mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!