The halogen oven roasts in such a way as to keep all the juices and moistness of the bird during the cooking process, yet you still have the lovely shiny crispy skin that you associate with conventional roasting.
Serves : 6 Prep/Cooking Time : 1hr 10 mins
Tip : Before you take the cooked chicken out, remove the baking pan and pour out into a separate pan to use for your gravy.
**IMPORTANT** For hygiene reasons, the Food Hygiene & Standards Agency tell us NOT wash raw poultry as a food bug called campylobacter is the most common cause of food poisoning in the UK and can be very serious.
To cook, place the chicken directly onto the lower rack with a round baking pan underneath to catch all the juices.
In a small bowl, mix the olive oil, salt, pepper and herbs and using a pastry brush, brush this mixture all over the bird.
Replace the halogen lid, set the timer button to its maximum setting of 60 minutes and the temperature to 190ºC and roast until golden brown.
When the pinger goes off, set for a further 10 minutes.
Test the chicken at the end of the cooking time by using a skewer into the leg of the chicken to ensure that the juices run clear. If they are slightly pink, cook for another 10 minutes.
When fully cooked, remove from the oven, cover with the foil and leave in a warm place for 20 minutes.
Make a lovely gravy with all the lovely juices that have escaped from the chicken. Delicious!