Betty's 1920's moist roast chicken

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By Betty Bramanis
from Sydney

No more dry chicken breasts on your roast chicken. This is how I make roast chicken every week (so I can shred it for sandwiches and meals). I was given this tip many years ago from a dearly departed friend who's mother was a cook on a cattle station back in the 1920's.

serves About 8
prep time 5 Min
cook time 1 Hr 30 Min
method Bake

Ingredients

  • 1
    whole chicken, about 3.5 pounds (1.8 kg)
  • 1
    tablespoon oil
  • 1
    teaspoon thyme leaves
  • 2
    teaspoons seaoned salt
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How To Make

  • 1
    Pre-heat oven as hot as it will go.
  • 2
    Place the chicken in a baking tray and place the chicken breast side up and pour over half the oil and rub in. Sprinkle over half the seasoned salt all over the top and half the thyme leaves. Flip and do the same to the back.
  • 3
    Place in the oven (yes, breast side down) and bake in the hot oven for 15 minutes. Reduce heat to 360oF (170oC) and bake for 70 minutes.
  • 4
    Remove from the oven and rest for 10 minutes. Flip to the back (breast side up) for 10 minutes. Slice and serve.
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