169 people want to try | 518 have favorited
Skin the chicken, and remove the parson's nose, wing tips and leg tips.
Using a sharp knife, make short, deep cuts all over the chicken.
Combine all the marinade ingredients, and mix well.
Rub the marinade all over the chicken, making sure to work it well into the incisions. Save the remaining marinade.
Place the chicken in a roasting dish, cover it with cling film/plastic wrap and place in the refrigerator.
Remove the chicken from the fridge, and (preferably) allow to achieve room temperature.
Heat the oven to 200C/ 400F
Spread the remaining marinade over the chicken.
Place the chicken in the oven and roast for 25 minutes.
Pour the water into the roasting tin and roast for another 20 minutes.
Baste the chicken and roast for another 10 minutes.
Baste the chicken and roast for an additional 10 minutes.
Baste the chicken again, and roast for a final 5 minutes.
Remove the chicken from oven and transfer it to a serving dish
Pour any remaining roasting juices over the chicken, and serve immediately.
I love this recipe. The chicken is succulent and absolutely delicious. Even if you don't baste, the chicken still turns out juicy and tasty,making it a great dinner party dish as all of the prep is done the day before.
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
Lisa17205 2 years agoDelicious & easy to make. It's a regular go-to recipe for me.
Clau03 2 years agothe marinate make the chicken very tender. I cook this in a grill microwave oven.
Steinbe 3 years agoMade for a very tasty roast!
Adorayos 4 years agoMy whole family and I loved it and i will certainly be making it again...
little_fieldmouse 6 years agoEasy!