Succulent Roast Chicken

In the past I rarely roasted whole chickens because they tend to dry out too much. I've found a good way to keep the flesh nice and tender.

Preheat oven to 200 degrees centigrade. Season chicken as you wish (I put an onion in the cavity, slipped a few bay leaves under the skin and generously seasoned with salt and pepper). Place the chicken into a heatproof dish, bake for 20 minutes. Remove from the oven and cover the chicken (either with a lid or foil will do) and bake for another 40 minutes. Once it's done remove from the oven and let the chicken rest for 10 minutes before carving.



The chicken cooks evenly and turns out really tender and juicy.