When I visited Zimbabwe I had so much chicken, I did not care for it for a while. Almost anyone you visit rears chickens and in our culture visitors get chicken. It is like the special meat, you expect it for Christmas or any other holiday. You specifically expect rice and chicken with coleslaw salad.
I love to roast chicken in the oven because it is simple and I can use the meat in a number of dishes. You can eat it as is or in a salad. The are many ways of roasting chicken but I prefer mine to have crispy skin. I only use salt and pepper to season which allows me to use the chicken in other dishes.
I defrost the chicken in the fridge overnight and use paper towels to pat dry the chicken.
Take the butter and smear it all over the chicken.
Sprinkle salt and pepper generously all over the chicken.
With the chicken facing breast side down, tuck the wings and legs, and place on a roasting tray.
Place in preheated oven and roast chicken for 90 minutes or until the juices run clear when you cut between a leg and thigh.
Roasted Chicken
Ingredients
- 1 whole chicken
- 2 tablespoon butter
- salt and pepper
Instructions
-
Preheat oven to 425F
-
Remove any giblets and rinse the chicken. Pat dry with paper towels
-
Smear the chicken with butter. Sprinkle generously with salt and pepper.
-
Tuck the wings and legs and place the chicken breast side down on a roasting pan. Roast for 45 minutes and rotate the chicken and roast for another 45 minutes or until the juices between thigh and breast are clear
