I’m talking golden crispy skin and edges, soft, succulent meat every time you make this recipe.
This is a super easy roast chicken dish and it’s so versatile. You could add sprigs of rosemary and cloves of garlic (with skin) for variation.
Sometimes a simple salt and black pepper roasted chicken is enough. We get those days, right?
It’s always been a quick easy roast chicken dish served on a Sunday after devouring a good curry. The kind of food we grew up eating and enjoying with family and friends.
It is better to start baking at a high heat. You will end up with a nice golden colour. Then lower the temperature down to 200 degrees celius after the first 20-30 minutes. The chicken will be cooked through when it is tender and the juice is no longer pink, then it’s done.
With this recipe you could use a whole chicken or chicken pieces. You could also get your local butcher to cut up the bird if you prefer.
If you’re using breast pieces, make a few marks on the breast pieces with a sharp knife as this will prevent it from drying out and it will help them to absorb the flavours better.
It is preferable to use skin-on chicken parts when roasting in the oven. In that way, it will become crispy on the outside and moist and juicy on the inside. The skin functions as a natural cover to prevent the chicken from drying out in the oven. The best thing about chicken skin is that it is considered as a source of healthy, unsaturated fat and it tastes good too. It also gives off a nice flavour and bite to the chicken.
You don’t need to remove it after the chicken is cooked unless you really don’t like it or want to eat it. You can definitely remove the skin from chicken after it is cooked if you choose to.
Salt and Pepper Roast Chicken
Ingredients
- 2kg whole chicken
- 2 tsp black peppercorns
- 2 tbsp sea salt
- Stuffing mixture (if using)
- Lemon wedges (optional)
- 3 potatoes (peeled and quarter)
- 2 carrots (cut in 3 pieces each)
Instructions
- Prepare the chicken by cleaning and rinsing it well under cold water. Pat it dry inside and out with paper towels.
- Preheat the oven to 250°C or 480°F.
- Using a pestle and mortar, grind the peppercorns to a coarse powder. Mix the pepper with the salt.
- Fill the cavity of the chicken with stuffing or lemon wedges, if using any.
- Lightly drizzle olive oil all over the chicken.
- Rub the salt and black pepper mixture all over the chicken.
- Place into an oven-proof frying pan or a roasting baking dish that fits the chicken and potatoes.
- Place in the oven and roast for 20 minutes.
- If you’re adding potatoes or carrots, do so now and then let the chicken roast for 1 hour or until the juices run clear when you pierce through one of the leg joints.
- At this time the chicken should be golden and the potatoes and/or carrots are tender and crispy on the edges.
- Allow the chicken to rest for 10 minutes. Then carve and serve with the vegetables.
