Juicy Bird (full roast chicken)
Ingredients
• Whole chicken
• 1 lemon
• Few fresh sage leaves
• 1 sprig dried rosemary
• 1 tbsp brown sugar
• 1 tbsp honey
• ½ cup butter
• ½ coconut oil
• Fresh cracked black pepper
• Whole onion
• Few parsnips
• Same amount Carrots
Steps
1. Pat bird bird dry and salt generously all over, leave uncovered in the fridge for 3 hours minimum ( If I have time I will do this overnight. By salting this ahead of time it allows the salt to fully season the meat in and out this also helps draw moisture and make CRISPY skin.
2. Peel and cut your veg into large chunks ( not too small as they will cook too fast)
3. Once your bird is dry brined ( salted ) melt your butter and coconut oil is necessary. To this mix add your roughly chopped sage, rosemary, juice of half a lemon brown sugar and honey in a basting bowl.
4. Preheat your oven to 175* C
5. Stick the other half of the lemon in the back of the chicken and baste with your sauce. Once your oven has come to temp throw your chicken in on a wire rack.
6. 25-30 mins into cooking your chicken place your vegetables in a tray underneath the bird to catch roasting juices and cook for a further 30-40 mins. Chicken is only safe to eat at an internal temp of 165* C
7. Carve legs wings and breast then serve with veg!
8. The remaining meat on the carcass is perfect to pull of and throw in a soup or sandwich the next day!
