cooking recipe ingredients :
1.6kg whole chicken
1 lemon, halved
2 teaspoons olive oil
how to cook :
Preheat oven to 220°C. Lightly grease a roasting pan. Place a wire rack in to roasting pan. Trim excess fat from chicken. Discard neck. Rinse chicken (including cavity) under chilled jogging water. Pat-dry with paper towels. Season cavity with salt and pepper.
Gently squeeze the juice from half the lemon over chicken, rubbing juice in to skin. Place both lemon halves in to chicken cavity. Tie legs together with kitchen string.
Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breast-side up, onto rack in roasting pan. Roast for one hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for ten minutes. Serve with roast vegetables, if desired.
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