Roast Chicken

I happen to have an oven with a spit roast facility that I use for chickens, it makes them really juicy. This recipe works a treat with a spit roast, but it also works for conventional roasting on a tray.

Ingredients:
1 chicken, weighing 1.8 kg approximately
1 clove garlic
half a lemon
salt, pepper, paprika

Clean the chicken; remove any feathers that might still be attached to it. Place a garlic clove, half a lemon, 1tsp salt and pepper inside the cavity of the bird.
Now tie it up neatly with kitchen string so the legs don’t move.

If using the spit, slide the oven skewer through the bird and secure it tightly on both ends. Rub more salt, pepper and paprika on the skin of the bird. Place the chicken on the spit in the oven at 180ºC. Put a baking tray under the bird so that the juices fall into it while cooking. You will need them for the gravy.
Roast the chicken for 90 minutes.