My mother made the most delicious roast chicken for our Sunday lunches. The chicken was huge and would feed our family of five, with leftovers to make chicken mayo sandwiches for our school lunches on a Monday.
We would eat chicken about four times in a wee; Mom would make so many different dishes from chicken. I loved her Chicken à la King; it had mushrooms and green peppers and chicken cooked in the most delicious white sauce. Her chicken curry was outstanding as well, as was her chicken and rice dish – she would place the whole chicken in a large pot with peppers, onions, masses of garlic, ginger and rice and steam it all together and when the chicken was cooked, she would shred it into the rice. Every grain of rice was beyond delicious and I would always ask her to double up on the rice when she made it.
Roast Chicken needs to be cooked properly without a trace of pink in sight and this is how you do it:
Preheat the oven to 190 Deg C.
Take your chicken and rub all over with olive oil.
Season the chicken on all sides with salt and pepper.
Place the chicken in an oven dish and place it onto the middle shelf of the oven.
Now keep an eye on the chicken while it roasts.
Roast the chicken for 20 minutes per 450g of chicken, then 10 to 20 minutes extra after that.
If you wish you can stuff a handful of fresh herbs like thyme and rosemary into the cavity of the chicken before roasting. This will infuse the chicken with a delicious herby flavour.