I love spending time in the kitchen – experimenting, playing and creating. While I can easily whip up a chocolate fondant, I’ve only recently learned how to create the perfect roast potatoes. Following from this, I’ve also learned how to make my perfect roast chicken. Crispy skin, with clean flavours and tender meat – I can highly recommend using chicken pieces instead of a whole bird. Not only does it make it easier to brown each piece but for all the splendor of a whole bird being taken to the table, individual pieces does make dishing up so much easier – especially if your carving, like mine, leaves room for improvement.
The Best Roast Chicken
8 chicken pieces
4 tbsp vegetable or coconut oil
Eat Art Smoked Salt to taste
zest of one lemon
Preheat your oven to 180 degrees C. Heat the oil in a large, flat bottomed pot. Sprinkle the chicken with the smoked salt and fry on a high heat until the skin is a deep, golden brown and crispy. Once browned, transfer the chicken pieces to an oven proof dish and sprinkle with the lemon zest. Bake for 20 – 25 minutes or until cooked through.