Let me tell you this though, the roast chicken I cooked tonight was very tasty! I have no photos to share unfortunately and I hope you can just imagine how we enjoyed our dinner. The meat was juicy and tasty even without a gravy, yummmmmm!
All you need are:
- 1 medium-size chicken
- salt
- pepper steak seasoning
- butter
- 1 stick celery (slice into 4)
- 1 small carrot (slice into 4)
- 1 whole onion
- a few cloves of garlic ( I didn't want a strong garlicky flavour )
-Preheat oven to 180 degrees.
-First of all rinse the chicken thoroughly then pat it dry using a kitchen paper towel.
-Rub salt inside and outside the chicken, sprinkle the seasoning inside and outside of chicken as well. You can put a few whole peppercorns into the chicken cavity if you don't like pepper sprinkled on the skin.
-Put 2 or 3 slices of butter like the size of your thumb inside the cavity then the celery, onion, carrot and garlic. I had about 3 cloves, if you are not too fussy about garlic you can add the whole garlic making sure you prick each clove to release it's flavour and aroma. I did pricked the garlic I put into the chicken cavity.
-Slide 2 or 3 fingers between the breast skin and meat and move from side to side to loosen (the skin stretches easily, but be careful to move slowly to prevent tears) and put some butter.
-Place the chicken breast side up, on rack in roasting pan for about 1 hour and 30 minutes to 2 hours.
-Turn the chicken over once it turns brown then I suggest you start basting from the juices or dripping of the chicken every now and then.
Serve it with steam broccoli and asparagus or mashed potato once cooked. Enjoy!
