Roasted Free-Range Chicken
Servings: 4 portions
This is the easiest way to make a delicious roasted free-range chicken full of flavours for a festive family meal.
- 1.400 kg chicken free-range
- 1 piece apple
- 1 piece lemon
- 1 piece onion medium-size
- 2 sprigs thyme fresh
- ½ bunch parsley
- 4 cloves garlic
- 2 tbsp sunflower oil
- 2 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
- 150 g butter unsalted
Cut and remove the unwanted parts of the chicken, i.e. the rump, the paws and the wing tips. Wipe the chicken with a paper towel, so the skin becomes as dry as possible.
Cut the onion, apple and lemon into quarters so that they fit more easily and try to insert all the ingredients into the internal cavity of the chicken.
Season the chicken with sea salt and freshly ground black pepper and massage it into the skin.
Spread the butter on all sides of the chicken. Grease the baking tray with sunflower oil, and place the chicken on it, breast side up.
Add, if remain, the rest of the ingredients in the pan and cover with aluminium foil.
Place the tray in the preheated oven at 180 C Fan (356 F) and roast for an hour.
Remove the foil and baste the chicken with the butter juice from the tray.
Put it back for 10-20 minutes until the skin becomes crispy and acquires a beautiful golden-brown colour.
The ingredients may differ depending on everyone's imagination and ideas.
You can also use rosemary or other aromatic plants and fruits such as oranges or plums.
Calories: 498kcal | Carbohydrates: 15g | Protein: 34g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 1326mg | Potassium: 556mg | Fiber: 3g | Sugar: 8g | Vitamin A: 955IU | Vitamin C: 32mg | Calcium: 98mg | Iron: 2mg