Paprika and oregano roasted chicken
INGREDIENTS:
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1 whole raised slow Lilydale chicken
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½ tsp smoked paprika
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½ tsp dried oregano
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Salt & pepper
METHOD:
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Pat dry the chicken, drizzle with olive oil, season with salt and pepper and rub the spices all over the chicken.
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Place the chicken on a baking tray lined with banking paper or on a chicken stand, place in the oven, turn down to 200*C and cook for 1 hr. Take out the oven and let rest for 10min before cutting.
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Place the chicken onto a serving platter, and carve as you wish! Enjoy!
