Roast Chicken

Because things haven't been that busy at work I decided to push all my patients to 4 days a week and take one day off for myself :) I chose the day that is typically our quietest day - Thursdays. We've renamed Thursdays "Mummy-Teddy Day" because that's exactly what it is! Although Teddy is officially my dog, he's always been most loyal to Paul. I see that now changing however, with the more alone time I'm getting with him :)

The other bonus of my one day off benefits Paul - I have hours to prepare a delicious dinner for him! So I decided to bake our dinner. I found a nice whole frozen chicken in the freezer!

ROAST CHICKEN

With a whole defrosted chicken, slice a lemon in half and squeeze juice into the cavity.

Throw the squeezed halves into the cavity and tie the legs together to seal.

Into a roasting tin, throw in chopped veggies of your choice.

I did potatoes, onion, and carrots.

Place the chicken in the centre of the tin and spread butter liberally all over the skin. Sprinkle with salt.

With another lemon, squeeze juice all over the veggies. Drizzle all over veggies with olive oil.

Roast the chicken in the oven preheated to 200 degrees for 15 minutes.

After 15 minutes, reduce the temperature to 170-180.

Every 15 minutes from then on, turn the chicken - on its left/right sides, upside down etc.

 Rearrange the veggies to help prop the chicken upright when it's sideways.

Baste the chicken with the pan juices at each turn.
Check from time to time if the chicken is done, by piercing deep near the thigh.
When the juices run clear (ie no blood) it is ready to devour.

To serve, use a big sharp knife to divide the chicken into 2 leg/thigh portions, 2 wings and 2 breasts.