My roast chickens failed several times this year, and in all occasions, they turned out under-cooked. It was then that I realised that my oven was actually faulty in the past - the temperature was stuck at more than 200 degrees perpetually. So after it was fixed, naturally all my chickens turned out this way as I still followed the same timing as before.
Hence, I made some adjustments. The size of the chickens were estimated using NTUC Fairprice's chickens - small (1.1kg to 1.3kg), medium (1.4kg to 1.6kg), large (1.6kg to 1.8kg).
Ingredients:
1 whole chicken (small/medium/large)
2/2/2.5 teaspoons of salt
Black pepper
6/7/8 teaspoons of honey
Instructions:
1) Add the salt, pepper and honey into a small bowl and mix well.
2) Rub the mixture around the whole chicken, including its interior.
3) Leave it in the fridge for preferably 4 hours or more.
4) Preheat the oven at 200 degrees in 'bake' mode. After 10 minutes, put the chicken in with its back facing up.
5) Leave the chicken for 25/30/35 minutes, turning the dish occasionally. The tip of the drumsticks get burnt easier, so what you can do is to wrap the tips with aluminum foil.
6) Flip the chicken over, and leave it for another 25/30/35 minutes. Again, turn the dish occasionally if the heat from your oven isn't too uniform. If the skin starts to turn too dark brown, cover that portion of the chicken with some aluminum foil.
7) Change the oven mode to 'fan' mode. Monitor it closely, as it gets burnt very easily when the fan is on. But this step is actually optional - it is just meant to make the skin slightly crispy.
7) Change the oven mode to 'fan' mode. Monitor it closely, as it gets burnt very easily when the fan is on. But this step is actually optional - it is just meant to make the skin slightly crispy.
8) Chicken is ready after another 3 minutes or so.
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