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Picnic Roast Chicken
1 whole chicken 1 lemon 2 sprigs tarragon, parsley, thyme or rosemary, plus extra to serve 1 tsp salt
© Annabel Langbein Media
Preheat oven to 180˚C fanbake. Rinse chicken, pat dry inside and out with paper towels and place in a roasting dish, tucking the wings under tidily. Halve the lemon, squeeze the juice over the chicken and place the skins in the cavity with the herbs. Season chicken inside and out with salt and tie the legs with heatproof string.
Roast until the chicken is golden, the juices run clear when it is skewered in the deepest part of the thigh, and the liquids in the inside are brown not red (about 1 hour, depending on size). Transfer breast-side down to a serving dish or carving board, cover with baking paper and a clean teatowel and allow to rest for 10 minutes (resting breast-side down allows the juices to run down into the breastmeat) while you make the gravy.
Serve hot, warm or at room temperature, garnished with extra tarragon, parsley, thyme or rosemary sprigs. If not serving within 3 hours, chill until needed.
If you want to stuff your roast chicken with Bacon, Herb and Hazelnut Stuffing, remember to cook it for an extra 15 minutes. Throw a few potatoes in the roasting dish for an easy family meal.
This recipe is from my book The Free Range Cook: Through the Seasons
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