Lemon & Rosemary Roast Chicken

(Serves 4-6)

Ingredients:

         1 - 3 lb (1.36kg) whole chicken
         1 table spoon butter
         1 lemon (cut into wedges)
         3 sprigs rosemary
         2 cloves garlic (crushed)
         1 tsp smoked paprika
         1 table spoon soy sauce
         1 table spoon virgin olive oil
         Salt & pepper to taste

Preparation:

After cleaning the chicken and removing giblets if any; stuff the interior with the lemon, rosemary, and garlic.

Melt the butter and olive oil together in a container and mix through the paprika and soy sauce.

Place the chicken in a roasting tray and brush over half the mixture. Season with salt & pepper.

Cook at 190C for 75-80 minutes, or until juice runs clear when pierced at the thickest points. Brush over with remaining mix halfway through cooking process.

Keep the moisture in the baking tray and skim away excess fat. Add chicken gravy granules to give a really tasty gravy.

Delicious carved and served with traditional roast and mashed potatoes and vegetables.

 

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