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1
Wash the chicken carefully inside and out, and pat dry.
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2
I used a fairly small 1 kg bird this time.
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3
Mix salt, pepper and herbs of your choice together.
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4
I used a blend of garlic, rosemary, oregano and parsley.
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5
Rub the seasonings into the outside and inside of the bird well.
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6
Take care of the neck.
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7
Bend it forward so that it covers the neck cavity.
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8
Pull the skin on the top and bottom of the neck, and fold it over the neck as if to hide it.
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9
Secure with a toothpick.
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10
Close the other end.
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11
If you are adding stuffing to the chicken, do so now.
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12
I stuffed flavored boiled potatoes.
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13
Pul the skin on either side of the opening, and secure with toothpicks as shown in the photo.
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14
Secure the wings to the body with toothpicks.
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15
Line a baking sheet or tray with aluminium foil, and scatter chopped celery.
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16
Place the chicken on top, spread oil and sprinkle flour.
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17
Cover the chicken completely with aluminium foil.
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18
Roast the chicken in a preheated 200C oven for one hour.
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19
Raise the temperature to 240C, take off the foil and roast for another 30 minutes.
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20
Take out the toothpicks and decorate the legs with ribbon.
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21
Arrange vegetables around the chicken and it's done.
