How to make it

  • Skin the chicken, and remove the parson's nose, wing tips and leg tips.
  • Using a sharp knife, make short, deep cuts all over the chicken.
  • Combine all the marinade ingredients, and mix well.
  • Rub the marinade all over the chicken, making sure to work it well into the incisions. Save the remaining marinade.
  • Place the chicken in a roasting dish, cover it with cling film/plastic wrap and place in the refrigerator.
  • Remove the chicken from the fridge, and (preferably) allow to achieve room temperature.
  • Heat the oven to 200C/ 400F
  • Spread the remaining marinade over the chicken.
  • Place the chicken in the oven and roast for 25 minutes.
  • Pour the water into the roasting tin and roast for another 20 minutes.
  • Baste the chicken and roast for another 10 minutes.
  • Baste the chicken and roast for an additional 10 minutes.
  • Baste the chicken again, and roast for a final 5 minutes.
  • Remove the chicken from oven and transfer it to a serving dish
  • Pour any remaining roasting juices over the chicken, and serve immediately.
  • Serves two greedy people.

Reviews & Comments 2

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    " It was excellent "
    shepherdrescue ate it and said...
    Beautiful, love the flavors!
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  • coffeebean53 10 years ago
    Wonderful recipe. I've bookmarked it to definitely try. Thanks for posting. :)
    Was this review helpful? Yes Flag

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