Roast Chicken

This is a recipe for incredibly tasty and crisp roast chicken - and it's very easy and fast. Total preparation time is just an hour. It's the covering of the chicken pieces with butter that makes this chicken so incredibly crispy and tasty.

Instead of roasting the chicken in the oven, you can also barbecue it - but be careful that the dripping butter doesn't start flames. Extinguish any flames on the charcoal immediately (best with beer).

Please buy decent meat - a cheap supermarket chicken tastes terrible and is also incredibly cruel to the chicken. Get something free-range, it is well worth the money as it tastes so much better!

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Ingredients for 4

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1 wholechicken (1000 grams)
100 gramsbutter
1 teaspoonsalt (6 grams)
2 clovesfresh garlic (medium size, 3g each) (6 grams)
1 1/4 teaspoonhot chili paste (6 grams)
1/8 teaspoonground black pepper (0.4 grams)
Salt content: 0.5% (by weight, not counting salt in other ingredients)


Pre-heat the oven to 200 degrees Celsius / 400 Fahrenheit / Gas Mark 6.

See step-by-step instructions below.

Best with roast vegetables and a salad.

Step-by-Step Instructions

Recipe PhotoTake out the fatty bits from inside the chicken.
Recipe PhotoCut off the "pope's nose".
Recipe PhotoCut chicken in half along the back first. You need a decent knife for this.
Recipe PhotoThen cut in half along the breast from the inside. If you have a good aim and a cleaver, use that. If you have a bad aim, don't, as you will end up with lots of bone splinters.
Recipe PhotoOur two chicken halves.
Recipe PhotoCut off the wing.
Recipe Photothen cut off the leg - try to cut through the middle of the joint.
Recipe PhotoTake off the bottom bit of the leg - you probably aren't too keen on eating that bit anyway.
Recipe PhotoNow cut off the remainder of the wing with a bit of breast.
Recipe PhotoThen cut off the breast.
Recipe PhotoCut the rest in half - then repeat this with the other half of the chicken.
Recipe PhotoAnd that's that - 12 lovely chicken bits.
Recipe PhotoPut your butter into a dish and press the garlic onto the butter.
Recipe PhotoAdd the hot chilli paste. If you butter is cold from the fridge, you can put the dish into the oven for a minute and then proceed.
Recipe PhotoSalt and pepper the chicken to taste. (But don't taste the raw chicken :-)
Recipe Photomix the butter and the spices until it is creamy and slightly liquid.
Recipe PhotoPut some of the butter mixture on each chicken piece - distribute evenly.
Recipe PhotoNow rub it into the chicken pieces with your hands. Make sure all sides are well covered.
Recipe PhotoTime to put our tray with the chicken pieces into the oven for 45 to 50 minutes.
Recipe PhotoThe crispiest, tastiest chicken!
Recipe PhotoYou can also barbecue your chicken pieces - I can't decide which method is the tastier one...