NO FUSS ROAST CHICKEN

Roast chicken doesn’t have to be hard and this recipe is as simple as picking up a rotisserie one from the supermarket, but the result is just so much better. It’s a super simple mix, but the brilliance lies in the cooking time for this perfectly cooked chook that melts and is just cooked through and pinkish through the middle. I like to make one at the start of my week and then portion it into different lunches and dinners over the next couple days, making it a wonderfully cheap protein that set your eating week up for success.

NO FUSS ROAST CHICKEN

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NO FUSS ROAST CHICKEN 〰️

Time: 90 minutes

Serves: 4-6

Preheat oven to 220 degrees celcius

1 whole chicken (2kg)

Olive oil

Salt

Black pepper

3 sprigs rosemary

1/4 cup white wine

Start by roasting the whole chicken. Lather it up in lots of oil, salt and cracked black pepper. Make sure to get into all the crevices. Shove rosemary into its butt, pour 1/4 cup white wine around the chicken so it has some liquid before popping it in the oven.

Cooking is as follows:

10 minutes at 220 degrees celsius

60 minutes at 180 degrees celsius

Once chicken is cooked allow it to rest at room temperature for 10 minutes before jumping in.