• 2 tbsp Jacoub’s Chicken Seasoning
• 1 Whole Chicken
1. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with Jacoub’s Chicken Seasoning overnight or 3 hours before cooking.
2. Preheat oven to 220°C.
3. Place chicken, breast side up, on a rack in a shallow roasting pan; tie drumsti ° cks together with kitchen twine; set aside.
4. Place into oven and roast until the chicken is golden brown and completely cooked through, reaching an internal temperature of 75°C, about 1 hour. Let rest 10-15 minutes.
5. Serve immediately.
Poke a skewer through the thickest part of the meat to test if it is cooked. As a general guide, clear pink juices = medium, clear juices = well done.