This chicken is juicy, tender with a crunchy skin. We loved it served with the mashed zucchini. You should try it!
Course Main Dish
Cuisine Chad
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 4
Calories 92kcal
Author International Cuisine
Ingredients
1Wholechicken
1TablespoonButter
1bunchparsley
2Tablespoonsoil
Salt and freshly-ground black pepperto taste
Instructions
Wash and pat the chicken dry.
Season liberally inside and out with the salt and black pepper.
Place the butter in the body cavity along with several sprigs of parsley.
Rub the oil over the outside.
Place the chicken in a roasting tin and set it either in a 400 degree oven and roast for 20 minutes per lb. (flip the chicken over half way through to crisp the skin on the other side. Alternatively place (still in a roasting tin) on a hot barbecue and cook, turning frequently, for 30 minutes per lb.
During the cooking baste the chicken either with oil or with the pan juices.
Take the pan juices from roasting the bird and blend the pan juices with water to form a gravy.
Serve the chicken on a warmed plate, accompanied by the sauce, garnish with parsley sprigs.