Rev. Peanut's Auld Roasted Chicken

One cannot beat an auld roast chicken when the weather gets a bit on the inclement side, but how to make it even tastier? Read on, Macduff...

Necessary Items:

A small bowl

A hape of rosmary

A few sage leaves

A sprig or two of thyme

Some chillies

A spoon of mustard powder

A lemon

Some very nice olive oil

Salt & pepper

A chicken

How to do it:

Chop up all the herbs real fine.

In the small bowl, mix it all together with the oil, lemon juice and mustard.

Spoon the mixture under the skin of the chicken making sure not to forget the legs. Otherwise you might fall over.

Spread the remaining mixture over the outside of the chicken.

Pre-heat your oven to about 230°C.

Stick the auld chicken in.

After about 10 or 15 minutes reduce oven temp. to 190°ish.

Continue cooking basting frequently until the auld chicken is fully cooked, probably around 45 minutes or so, or until the juices run clear should you so happen to get the desire to stick a skewer in the fecker...

Munch it with whatever you fancy - roast spuds & root vegetibules, dhal curry and rice, chocolate hobnobs and tripe gravy, your call. Whatever. You. Want.