Serving for 6 to 8 Persons
Ingredients
1 large chicken, fresh or defrosted
3/4 teaspoon of salt
1 small lemon, cut in half
1 medium onion, cut in half
2 tablespoons of melted butter or margarine
1/4 teaspoon of black pepper
Method
1. Pre-heat the oven to 350°F (180°C). Remove the giblets from the chicken and set aside. Trim off any excess fat from the chicken, then rinse it under cold water and pat dry with a paper towel. Weigh the chicken so that you can work out the correct cooking time: allow 20 minutes per pound (500g).
2. Sprinkle teaspoon of salt into the cavity, then rub the outside of the chicken with the lemon halves. Place the lemon halves inside the cavity with the onion halves.
3. Place the chicken on a rack in a roasting tin. Brush melted butter all over the outside of the chicken then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Loosely cover the chicken with aluminum foil then place in the oven. Cook the chicken for the correct amount of time according to the weight, removing the aluminum foil after 45 minutes' cooking time. Baste the chicken often with the juices from the pan to keep it moist.
4. When cooked, cover the chicken with aluminum foil and allow it to rest for 15 to 20 minutes before carving.
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