Roast Chicken

This is a roast chicken recipe that's always evolving. I always change the seasoning a little bit, as it really depends on the taste I am imagining at the time I am preparing. But it serves as a base to add or subtract. The results is always enjoyable, tasty, juicy roast chicken that is quick and easy to make. Great when friends come over for dinner, it leaves you plenty of time to mingle. I usually serve with my creamy mashed potatoes.

Ingredients:

Medium Chicken 2pc, cut in half

seasoning mix:
Juice of 1 lemon (keep the lemon)
herb mix 2-3 tsp (I use herb de provence)
grated lemon peel of 1 lemon
salt 2 tsp
paprika 2 tsp
pepper 2-3 tsp
olive oil 3 tbsp
light soy sauce 2 tsp

Method:

1. In a big bowl mix seasoning together
2. Put chicken halves into the seasoning, coat evenly and put in the fridge to marinate for 2hrs.
3. Preheat oven to 200ºc
4. Line a roasting tin with foil, place the chicken halves on the rack skin side down so the oil can drip into the tin.
5. Roast in oven for 20 mins, turn and roast for a further 20 mins, basting regularly with marinating juices to keep the chicken moist
6. check that chicken is done by inserting a knife to the thickest part of the meat (the thigh, middle of the breast) to see the juice runs clear. If there's still blood in juice, roast for a further 5 mins and check again
6. Turn to grill mode, set in max temp. and brush a little honey on the chicken. Grill for and extra 5 mins to achieve a golden brown color and crispy skin