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Before you jump to Special Roast Chicken recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Deciding to eat healthily has many benefits and is becoming a more popular way of living. There are a lot of diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. There are more and more campaigns to try to get people to lead a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that lots of people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, however, simply making some minor changes can positively impact daily eating habits.

Initially, you will have to be very careful when food shopping that you don’t automatically put things in your shopping cart that you no longer want to eat. For example, did you ever think to check how much sugar and salt are in your favorite cereal? One nutritious substitute that can give you a positive start to your day is oatmeal. By mixing in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a healthy change to your diet.

As you can see, it is not difficult to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to special roast chicken recipe. To make special roast chicken you only need 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Special Roast Chicken:

1. Prepare 1.5 kg -2kg whole chicken
2. Provide Brine- 300g salt dissolved in 5lt water
3. Prepare 1 lemon
4. Take 1 brunch thyme
5. Get 2 bay leaf
6. Get 125 g soft butter
7. You need 30 ml dry white wine

Steps to make Special Roast Chicken:

1. Place chicken in a clean container. Pour over brine, ensuring that the chicken is submerged, then cover the container with plastic wrap and place in the fridge overnight.
2. Remove the chicken from the liquid and dry well with paper towel and place on a wire rack set over a tray.
3. Preheat the oven to 90ºC (about 70°C, be sure to use an oven thermometer to get an accurate temperature).
4. Roll and pierce some holes in the lemon, then place it in the cavity of the bird with half of the thyme and bay leaf. Rub some butter on top of the skin. Place the chicken on the rack in a roasting tray and put in the oven. Roast the chicken for about 3–4 hours or until the internal temperature in the thickest part of the breast is 60ºC.
5. Remove the chicken from the oven and allow to rest for 45 minutes. Turn the oven temperature as high as it will go.
6. In the meantime, melt the butter in a pan and add the wine and a few sprigs of thyme. Bring to the boil then remove pan from heat and use the melted butter to baste the chicken before and during browning.
7. Put the chicken back in the roasting tray and return it to the oven for about 10 minutes or until golden brown, be careful it doesn’t burn. Once coloured, remove the chicken from the oven and place on a cooling rack.
8. Season with salt n pepper, and serve with gravy and mustard greens

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