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@ohheyitshayl: This next chapter is for me & me only (and my little brother hehe)

Haylie 💪🏼🩷
Haylie 💪🏼🩷
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Tuesday 27 January 2026 10:25:12 GMT
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Roasting a chicken once a week just makes life so much easier🍗✨ lazy dinner tonight with chips & salad and of course leftovers for tomorrow👀 Recipe For The Chicken👇🏽 Ingredients 1 large whole chicken 2–3 tbsp butter (softened) 1–2 tbsp olive oil 3–4 cloves garlic, crushed 1 tsp smoked paprika 1 tsp dried oregano Salt & black pepper (to taste) Method 1. Make the marinade Mix butter, olive oil, crushed garlic, smoked paprika, oregano, salt, and black pepper into a thick paste. 1. Season the chicken Gently loosen the skin and spread most of the marinade underneath the skin. Rub the rest all over the outside of the chicken so it’s fully coated. 1. Slow roast covered Place the chicken in a roasting tray and cover with parchment paper. Roast at 180°C (fan) for about 1.5–2 hours, depending on size, until the meat is tender and starting to fall apart. 1. Baste throughout Every 30–40 minutes, spoon the juices from the tray over the chicken to keep it extra juicy and flavourful. 1. Crisp the skin Remove the parchment paper for the final 20–30 minutes so the skin turns golden and crisp. 1. Rest before serving Let it rest for 10–15 minutes before carving so all the juices settle. #EasyRecipes #cookwithme #easydinner #roastchicken #cooking
Roasting a chicken once a week just makes life so much easier🍗✨ lazy dinner tonight with chips & salad and of course leftovers for tomorrow👀 Recipe For The Chicken👇🏽 Ingredients 1 large whole chicken 2–3 tbsp butter (softened) 1–2 tbsp olive oil 3–4 cloves garlic, crushed 1 tsp smoked paprika 1 tsp dried oregano Salt & black pepper (to taste) Method 1. Make the marinade Mix butter, olive oil, crushed garlic, smoked paprika, oregano, salt, and black pepper into a thick paste. 1. Season the chicken Gently loosen the skin and spread most of the marinade underneath the skin. Rub the rest all over the outside of the chicken so it’s fully coated. 1. Slow roast covered Place the chicken in a roasting tray and cover with parchment paper. Roast at 180°C (fan) for about 1.5–2 hours, depending on size, until the meat is tender and starting to fall apart. 1. Baste throughout Every 30–40 minutes, spoon the juices from the tray over the chicken to keep it extra juicy and flavourful. 1. Crisp the skin Remove the parchment paper for the final 20–30 minutes so the skin turns golden and crisp. 1. Rest before serving Let it rest for 10–15 minutes before carving so all the juices settle. #EasyRecipes #cookwithme #easydinner #roastchicken #cooking

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