- 1kg whole chicken, giblets removed
- Salt and pepper
- 2 tbsp butter
- 2 sprigs rosemary
- 1 lemon, cut into quarters
- 4 cloves of garlic, peeled and left whole
- 2 large onions, roughly chopped
Step 01. Place the roughly chopped onions at the base of a roasting pot or pan.
Step 02. Season the chicken skin with the salt, pepper, and paprika.
Step 03. Place a teaspoon of butter under the skin of the thighs and breasts of the chicken – this will help crisp the skin up and give a lovely flavour to the meat.
Step 04. Place the lemon quarters, whole garlic cloves, the sprigs of rosemary in the cavity of the chicken.
Step 05. Place breast side down on the onions and cook covered with a lid or foil for approximately 1½ hours at 180°C or until the juices run clear. Remove the lid or foil for the last ½ hour to crisp and brown the skin.
Step 06. Once cooked, remove the chicken and set aside before carving.
Step 07. Place the pan or the pot on medium heat and use the onions, garlic, and juices from the chicken to make delicious gravy by adding 250ml chicken stock, and thickening with 2 tablespoons of corn starch mixed in water to form a paste.