Easter Special-Roast Chicken

Procedure:

• Pat the outer layer of the chicken skin to dry it down
• Drying the skin is necessary for the chicken to get crispier
• After drying down the chicken skin, butterfly the chicken
• Butterflying refers to the process of taking out the backbone so that the chicken lays flat on the roasting pan and hence, cooks evenly and faster
• Take a pair of kitchen knives
• Pull the chicken by the tail and start cutting the ribs
• Tip: You can save the back of the chicken to make stock later on
• Press the chicken against the board to flatten it completely
• Start applying oil on the chicken
• Tip: Instead of oil, you can also use butter and apply it over the skin or use compound butter to put inside the skin
• Massage the chicken well with olive oil
• The massage will help make the chicken nice and crispy after roasting
• Tip: Do not remove the skin of the chicken since the flavours are all there
• Flip the chicken over
• Sprinkle it with oil and continue massaging
• After massaging the chicken with oil, add salt and pepper
• Tip: You can apply spices and aromatics as per your preference
• On a baking dish, put some rosemary, a few sage leaves, garlic and the limes
• Place the chicken on top of the ingredients
• The chicken is now ready to go into the oven
• Tip: Make sure that the oven is pre-heated for the chicken to turn crispier
• Roast the chicken at 220 degrees for 30 minutes
• Take the chicken out of the oven and brush it with some more olive oil
• Send the chicken back into the oven for 20 minutes
• After taking it out again, rest the chicken for 10 minutes
• The purpose of resting is to ensure that the meat becomes soft and tender
• From the roasted chicken, first cut the drumsticks out
• For better presentation, avoid cutting the chicken through the bones
• You can sprinkle pan juice on top of the roasted chicken pieces