Salt and pepper roast chicken

Salt and pepper roast chicken


1 person made this

About this recipe: Perfect roast chicken! Salt and pepper is all it really needs, but I have also added thyme or rosemary to the salt mixture. Serve with roasted shallot chutney and a Cabernet.

Serves: 4 

  • 1 (1 to 1.5kg) whole chicken
  • coarse salt
  • freshly ground pepper
  • 4 or 5 small potatoes
  • 2 to 3 carrots, halved
  • 1 bulb garlic

Prep:10min  ›  Cook:50min  ›  Extra time:1day  ›  Ready in:1day1hr 

  1. For each kilogram of chicken, put about 1 1/2 teaspoons coarse salt in a bowl. Grind in some fresh pepper to taste, and mix.
  2. Rinse the chicken and pat very dry with kitchen paper. Rub salt all over the chicken, inside and out. Chill in the fridge, uncovered, for 24 to 48 hours.
  3. Preheat oven to 250 C / Gas 9.
  4. Arrange vegetables in a shallow roasting tin, and place chicken breast side down on top of vegetables.
  5. Roast for about 25 minutes, or until it is getting golden, then flip it over. Roast for another 15 minutes on that side, then flip again to re-crisp for about 10 minutes or until juices run clear. Let rest at least half an hour before serving.

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