Are you on low-carbohydrate high and protein-diet? Roasted chicken is good for you! After hours of roasting, 80% of fats melted away left with a layer of crispy and fragrant skin, and juicy lean meat underneath it. If sufficient marination time is allowed, the roasted chicken will be full of flavours and need no gravy or sauce.
1 whole chicken (about 1.5kgs)
1 tbsp chopped rosemary (add more if desired)
Juice of 1 lemon
1 lemon, cut into wedges
1 small onion, cut into wedges
4-5 cloves garlic
2 sprigs of rosemary
- Clean chicken and pat dry with paper towel. Place chicken in a large zip-lock bag, and marinate with lemon juice, rosemary, garlic powder, salt and pepper for at least 2 hours (I marinated mine overnight).
- Stuff lemon, onion garlic and rosemary in the cavity, secure the opening with a skewer. For extra crispy skin, let it air-dry for about an hour before roasting.
- Rub the chicken with olive oil and place it in the roasting pan (with rack), roast in the preheated oven at 170C for 2 hours. Rotate the pan every 30 minutes if necessary for more even roasting.