Gordon's Roast Chicken
|Olive oil||1 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Chicken||2 Kilogram (1 Large Size)|
|Thyme||1 1⁄4 Bunch (125 gm) (1 Large Bunch)|
|Rosemary||1 1⁄4 Bunch (125 gm) (1 Large Bunch)|
|Lemons||2 , cut into wedges|
|Garlic bulb||1 , broken into pieces|
Heat the oven to 240C/fan 220C/gas 9.
Mix a good slug of olive oil with the chilli powder and rub the mixture all over the chicken, this will add flavour and a little colour to the skin.
Stuff some thyme, rosemary, a couple of lemon wedges and some of the garlic inside the cavity of the chicken, and then pin the skin at the opening together with cocktail sticks or a skewer.
Make sure the skin at the neck end is tucked under.
Put the chicken in a roasting tin and tuck the remaining herbs, lemon and garlic around the edge.
Add a splash of water to stop everything burning.
Roast the chicken for 10 minutes to brown the skin and make it crackle up, then brush on more oil to get rid of any chilli powder on the skin, and add a splash more water Turn the oven down to 180C/fan 160C/gas 4 and roast for a further 20 minutes per 500g.
15 minutes before the end of cooking, check the chicken is cooked by piercing the thigh and seeing if the juices are clear (if they are pink then keep cooking until they are clear) then turn the oven off but leave the chicken in to rest.