Crispy Skinned Roast Chicken

Serves 6 Prep Time 20 minutes   Cook Time 55 minutes   Rated:    
by Tenina Holder

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!

Are you following us on Instagram, Facebook, Pinterest and Twitter?

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month! We are the leading online portal for all Thermomix recipes.

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

More Mains

That's all the recipes!

No more recipes to load