Crispy Skinned Roast Chicken

Serves 6 Prep Time 20 minutes   Cook Time 55 minutes   Rated:

No Thermomix required, just some good basic cooking skills and of course my fave salt, Murray River pink salt flakes! There is nothing quite as enticing as the smell of a chicken roasting. It is homey, mouth watering and promises of a good night in. So sort out your taters, get the salt organised and the free range chook, sage doesn't hurt either. Dinner is served!

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Need

Do

1  

Preheat oven to 230°C. Line the base of a roasting tray with foil.

2  

Wash chicken and dry thoroughly with paper towel. Stuff the chicken with lemon, garlic and sage.

3  

Brush chicken generously with melted butter and sprinkle with pink salt flakes. Refrigerate uncovered for at least 1 hour.

4  

Place chicken upside down on the roasting rack, tucking wings behind. Brush with more of the melted butter and sprinkle with salt.

5  

Roast for 25 minutes. Turn chicken the right side up, tucking wings behind. Brush with more melted butter and/or pan juices, sprinkle with more salt. Cook for 20 minutes.

6  

Turn up the heat to 260°C if your oven goes that high. And cook for 10 minutes or until brown and crispy. Rest for 20 minutes.

7  

Serve with roast vegetables and garnish with fresh sage leaves.

Served with

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