A classic Roast Chicken recipe..
1 Large Chicken, with giblets removed and cavity cleaned.
Wash in vinegar and water.
Juice of half a Lemon
2 Teaspoons of Dried Rosemary OR 3 Sprigs of Rosemary, with leaves taken from the stalks and chopped
Dried OR Fresh Thyme- Repeat method for fresh rosemary
3 Bay Leaves-To put inside the cavity and under the breasts
2 Teaspoons of Salt or to taste
Black Pepper to taste
2 Cloves of Crushed Garlic OR 1 Teaspoon of Garlic Powder
Around 1 1/2 Tablespoons of Vegetable Oil
Clean and wash the chicken and make sure the water is drained from the chicken, and set aside while you make the special basting/seasoning. For the baste, combine all of the ingredients, except the bay leaves, and whisk until you obtain a slightly thick seasoned oil.
Pour little at a time of this over the chicken, making sure the seasoning is in the cavity and that the breasts and thighs are seasoned by pouring and rubbing some under the skin.
Put one bay leaf in the cavity, and two under the skin surrounding the breast meat. Put in an oven, on 200 degrees for 10-15 minutes, in order for it to gain a little colour. After this, lower the heat to 170 degrees and leave to cook for 45-60 minutes, depending on size of the chicken.
Make sure to leave the chicken roasting it breast side down, to keep the breasts succulent. Turn the bird, after around half an hour, and if cooking well, turn up the heat to 180 degrees, and baste regularly. When cooked, making sure there are no pink juices, serve with roast potatoes and vegetables.