Happee Monkee

This is a roast for Lazy Sundays or Lazy Every Days.  I’ve been a preoccupied recently with a new job and so I understand all you working girls out there. You wake up wee hours in the morning and bust it at work, you hardly have any energy left to cook a healthy, tasty dinner from scratch. It’s so easy to opt for take-outs or instant packet mixes and though I have nothing against those (as I’m just as guilty with cheating), sooner or later, my body feels deprived of juicy, fresh ingredients. This is something you can fix and forget, then, devour to nourish and enjoy. I embrace the philosophy that the simplest is most often the tastiest.

Serve with potatoes or delicious sweet potatoes with fresh greens at the side.

All you need is:

• 1kg free-range chicken
• 1 tbsp dried herb each – in this case, I used basil, rosemary and thyme
• 1 lemon sliced
• salt and pepper

Method:

1. Trim the chicken of excess fat. Don’t prim it too much because you need some oil to sizzle the skin to a nice roasty colour.
2. Use the tip of a sharp knife and gently separate the skin from the back of the chicken.
3. Slide two slices of lemon beneath the skin.
4. Marinate the chicken with dried herbs and salt & pepper, let it sit for 30 minutes to an hour in the refrigerator.
5. Fifteen minutes before you are ready to roast the chicken, remember to preheat the oven at 220C.
6. Place the remaining lemon slices on a roasting tray, then the bird, drizzle some olive oil and pop it into the oven.
7. Turn over to the other side after 25 minutes and back, 10 minutes before you remove it from the oven. (My dinner was done just after 45 minutes)

Tip: One way to identify if the chicken is cook is to put a knife through the thickest part of the chicken, which is around the thigh area, and if juices runs clear, it’s done.

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