Perfectly Roasted Chicken

Finding it difficult to come up with an alternative to the usual Turkey dinner this festive season? Look no further. I have the perfectly roasted chicken recipe for you that will put a smile on your guests faces. I served this a couple of Christmases ago and the kids loved it; it has been my go to roast for weekends or whenever we have friends or family over for a big feast. And the best part, it's a no oil, fuss free kind of recipe! Feel free to substitute the lemon for oranges to capture that more familiar festive feeling.

For a small-medium whole bird, you will need:

• 1 Whole chicken with skin and bones, halved lengthwise
• 3 Cloves of garlic, freshly minced
• 2 Whole lemons, one juiced for drizzling and one sliced for serving
• 1 Teaspoon of ground black pepper
• 1 Teaspoon of fine salt
• A pinch of sea salt flakes for serving

Final Touches: Reserve one lemon for slicing and wedging into the chicken before sprinkling with sea salt and serving.

How To:

1. Prepare a roasting tray large enough for your bird to lay flat in the oven.

2. Clean any excess fat and feathering from your bird and cut it down the middle, lengthways. Lay flat, skin side up, into your roasting tray.

3. Pierce the entire chicken to the bone with a knife.

4. Sprinkle the fine salt and black pepper all over the chicken - try to do this evenly - and then rub in the minced garlic by massaging all of the seasoning into the cuts you have made.

5. Cover gently with some foil and bake in the middle of the oven at 200 degrees Celsius for 30 minutes. Check your progress at this point, uncover and cook for a further 10-15 minutes.

6. Once cooked, removed from the oven and pour the freshly squeezed lemon juice over the chicken. Wedge your lemon slices into the creases of the chicken and lightly sprinkle with some sea salt flakes.

Serve with boiled baby new potatoes, steamed veggies and a green leafy salad. A quick and simple, wholesome family meal. Enjoy!

Wishing all a bright and joyous Yule.

- The Storms