Whole Roasted Chicken Recipe by Chef Jeremy Lovell

Yield - Serves 6 Persons

Cook time – Approx. 45 minutes

Marinating time – Approx. 4 hrs.

Prep time – 30 minutes

Ingredients:

 Whole Chicken – 3 to 4lb (gutted with feet cut off)

Washing of Chicken:

 Lime juice – 6tbsp

 Water - 8 cups

Seasoning Blend:

 Black Pepper – 2 tbsp

 Salt - to taste

 Pimento Pepper – 3 tbsp (chopped finely)

 Celery – 3 tbsp (chopped finely)

 Garlic Powder – 2 tbsp (chopped finely)

 Onion Powder – 2 tbsp

 Brown Sugar – 2 tbsp

 Dijon Mustard – 2 tbsp

 Butter – 4 oz (melted salted or unsalted)

 Fine Thyme – 3 tbsp (chopped finely)

 Paprika Powder– 2 tbsp

 Cayenne Pepper Powder – 1 tbsp

Greasing of Dish:

 Olive Oil – 2 tbsp (substitute vegetable oil)

Method:

Washing of Chicken:

 In a large bowl add chicken, water and lime juice.

 Stir for 3 minutes and allow to soak for a further 5 minutes.

 After soaking rinse chicken under running water for 3 minutes.

 Allow excess water to drain off.

Seasoning of Chicken:

 Using a large bowl add, chicken and all ingredients in seasoning blend, rub evenly on chicken.

 Cover then place in refrigerator to marinate.

Greasing of Dish:

 Using a pastry brush, grease baking dish with olive and set aside.

Baking of Chicken:

 Pre heat oven to 350 °F

 Place marinated chicken in greased dish, cover with foil and place in oven.

 Cook chicken for 40 minutes then remove foil.

 Allow chicken to bake for a further 20 minutes or until insides are cooked and outside is golden brown.

Note: Internal temperature of chicken should be over 165°F.