Roasted Chicken


Roasted Chicken

A great recipe for roasted chicken with the dressing and filling; serve it with white rice and salad.

  • Preparation time
  • Preparation time

    20 minute
  • cooking time
  • Cooking time

    60 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    8 People
  • Goody kitchen


2 large Chickens (1300 g)
Salt, Vinegar, Lemon, Coarse Salt (for cleaning the chicken)
1 spoon of Goody Natural Sugar Cane Vinegar
1 Goody Chicken Stock Cube dissolved in ¼ cup of water
2 Garlic Cloves, minced
2 spoons of Olive Oil
1 spoon of Soy Sauce
½ spoon of Dry Thyme, 
1 tsp Basil
1 tsp Cinnamon 
1 tsp Salt
1 tsp Black Pepper
2 whole Oranges
2 Garlic Cloves, minced
½ kg of small Onions
1 spoon of Dill
½ spoon of Dry Thyme


1.To clean the chicken: Wash the chicken well with water and remove the veins and the extras contained therein; rub it well with salt inside and out and then rub with vinegar; wash it well with cold water. Repeat the same process using coarse salt and lemon, and then leave it for 10 minutes. Rewash the chicken well with cold water. Leave the chicken to completely dry, and in the meantime prepare the dressing.
2.In a small bowl, mix the dressing’s ingredients; squeeze an orange and add it to the mixture. In a large bowl, place the chicken and season it well; it is preferable to place it in the refrigerator for several hours. Afterwards, take the chicken out of the refrigerator and stuff it with half the amount of the filling; tie the chicken’s legs with a kitchen string and place it in an oven sheet slightly greased with olive oil. Place it in the oven for 30 minutes; checking it until it starts to brown; then take it out of the oven. Take some of the stock and sprinkle it over the chicken; afterwards, cut the second orange into rings and stack them in the oven sheet with the remaining filling ingredients. Place the chicken in the oven again and cook for another 15 minutes or until it browns and its color turns golden.
•    Serve with white rice and salad.