It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.
“For the best results, rub salt into the flesh under the skin of the birds at a ratio of one per cent (that’s 6gm salt for a 600gm bird) the day before, and refrigerate them overnight, uncovered, to air-dry the skin,” says Hugh Wennerbom.
Ingredients
Method
1.Preheat oven to 200°C and place a roasting tray in the oven to heat. Heat oil in a large frying pan over medium-high heat. Add the birds skin-side down in batches and cook until golden brown (3-5 minutes). Flip the birds, transfer to the oven tray and roast until internal temperature of breast reaches 60°C on a meat thermometer (14-15 minutes). Rest in a warm place for 5 minutes.