Add 1 tbs Murray River Salt, 1bs oregano and rosemary into the oil and base all over the chicken back and front.
Open the cavity and stuff the chicken with 1tsp Murray River Salt,1/2 tsp black pepper, 1 head of garlic halved, ½ lemon sliced, 1 tsp oregano, sage and 2 sprigs rosemary. 1/2 of the garlic head, 2 lemon halves, and 2 sprigs of rosemary.
Place the chicken breast side down in the pan.
Hassel back the potatoes and sweet potatoes.
Place all the veggies in a bowl and add 1 tbs Murray River Salt, oil, oregano and lemon juice. Give them a good coating and place them around the chicken.
Place in the oven and cook uncovered for 1 hour then turn over and coat the chicken all over with 1tbs oil and butter. This will give the chicken crispy skin.
Tie the legs together and tuck the wings under the bird.
The chicken is ready as soon as the internal temperature reaches 165˚F or until the juices run clear when you cut into the thigh.
Once chicken is ready, transfer into a dish and let it sit for around 15 minutes. The chicken will be tender, juicy and succulent.
Secret to a juicy chicken is to always place chicken breast side down for the start of the roasting. Then turn over for the remaining 30 mins.
Adding oil and butter after you turn chicken over will give crispy skin.
Chicken is ready when juices run clear.
If you don’t have a thermometer you can cut into the thigh and if juices run clear the chicken is ready.