Roast Chicken

crisp, hot and juicy

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Ingredients

1	free range chicken, 1,2 - 1,5kg
1	untreated lemon, juice
1 tsp	chilli powder
1 tbsp	salt
	vegetable oil

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 1 min Resting time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a

Wash the chicken and pat dry. Make two cuts on the right and left of the backbone from neck to parsons nose and cut out the backbone. Turn the chicken and press strongly with your heel of hand on the breastbone to break the bone and thus flatten the chicken.

In a small bowl mix the lemon juice with the salt and chili powder. Lightly salt the inside of the chicken, then turn the chicken and rub the marinade in the skin. Transfer the chicken into the fridge and let steep for an hour.

Preheat the oven to 180°C, fan-forced. Place the chicken flat into an ovenproof dish and roast for 1 hour, basting with the remaining marinade and a little oil in 20 minute intervals.