3tbspoil - ghee coconut or extra virgin olive oilor whatever you’ve got
Salt
Pepper
Instructions
Preheat oven to 180 degrees C.
Grab a baking dish. Add onions to tray, place your chicken on top (breast side up).
Place lemon in cavity.
Generously pour oil over the top of your chook and rub into skin. The key to crispy skin (if you’re into that) is oil and salt.
You can gently peel skin away from the meat and place oil in between. This permeates the skin with oil and flavour and helps to crisp up the skin.
Generously season skin with salt and pepper.
Roast your chicken. 45 mins per 1kg is the rule of thumb.
To check if your chicken is cooked.Cut into the joint near the leg on the inside. If the liquid runs clear, the chicken is cooked.
To serve, chop up the chicken. You can serve this with mash, pasta, quinoa, roasted veggies.
Notes
The key to crispy skin (if you’re into that) is oil and salt. And lots of it. Mix that with the heat of your oven over 1 hour (or more), you’ll be left with crispy-ness. If you’re not - more oil. OR, if you think your oven runs a lower temperature, turn it up slightly.