Roast Chicken in Marinade

Serves: 4|Prep: 10 minCook: 75 min

Roast chicken is an easy dinner staple in my house! But, if you think cooking a finger-licking marinaded roast means slaving away for hours, think again! This delicious marinade takes just minutes to whip up and then only 1 hour to cook your chook. Your family meals will be protein-packed tummy fillers, plus any extra chicken is delicious in sandwiches the next day (if there’s any left!). The best bit? You can use this marinade on your turkey for Thanksgiving too!

Ingredients

Method

1 whole organic chicken (35 oz)
1/2 cup (125ml) extra virgin olive oil
1 tbsp mild paprika powder
4-6 garlic cloves, crushed
2-3 tbsp fresh sage, finely chopped
2-3 tbs fresh parsley, finely chopped
2-3 tbsp fresh rosemary, finely chopped
sea salt and pepper, to taste
1 organic lemon
2-3 extra rosemary sprigs

1.	Preheat the oven to 390°F.
2.	Rinse the chicken, pat dry with paper towel and place in a roasting tin.
3.	Whisk the olive oil in a small bowl along with the paprika, garlic, sage, parsley, rosemary, salt and pepper.
4.	Pour the mixture over the top of the chicken and rub all over. Make sure the chicken is coated evenly.
5.	Place the lemon inside the chicken’s cavity along with a few extra rosemary sprigs.
6.	Tuck the chicken wings behind the back to keep them from burning in the oven and tie the legs together with a piece of kitchen twine (optional).
7.	Roast the chicken for about 1 hour, (turning halfway) or until cooked through.
8.	Remove from oven and allow to rest for 15 mins before slicing and serving.

Tip:

To make a delicious roast meal, add some potatoes or sweet potatoes and vegetables such as carrots, celery, parsnips and onions, drizzle with extra olive oil and half a cup of water and roast with the chicken. Serve immediately, store in the fridge for up to 3 days or freeze for up to 4 months.