Roasted a whole organic chicken in a “parchment“ (baking paper) parcel after tucking slithers of garlic and butter under the skin and filling the cavity with Fresh Thyme and Rosemary.
Liberally rubbed with salt and pepper.
Pre-heat oven to 180 degrees Celsius.
Made a parchment “packet” by using baking paper double the length of the roasting pan, and placing a piece to overhang the pan horizontally. Then place chicken on the paper and wrap up the parcel, allowing some room above the chicken like a small tent. Make sure the grill is not on and the paper doesn’t touch the top of your oven when you put it in.
Roasted for 1.5 hours and checked that it was 83 degrees Celsius with meat thermometer. (If you like your skin super crispy, you can return chicken to oven, removing pan juices first, and cutting baking paper back so it won’t burn. Turn on top grill and grill until skin is crisped to your liking but make sure you don’t forget it in there!)
Our roast was super juicy. The juices left in the parchment made the perfect base for a quick gravy thickened in a pan with some flour mixed with water, cooked out in a pan. Serve with roast vegetables and salad. Simple and delicious.
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