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Cooking Instruction:
Herb Roast Whole Chicken
Preheat the oven to 200°C.
* Unpack the pouch and transfer the chicken to a big plate.
* Scrape the marinade and apply all over the chicken until the chicken is evenly coated.
* Take an oven tray and spread some thickly sliced onions, carrots and potatoes to form a layer on the tray.
* Place the chicken on the veggies, pour the remaining marinade from the plate onto the chicken and the veggies, and cover with an aluminum foil.
* Place on the middle shelf of the oven and let it cook for 25 minutes.
* After 25 minutes, remove the aluminum foil, scoop some of the liquid from around the sides of the chicken and pour over the chicken.
* Put it back in the oven and allow it to roast (without the foil) for around 20 minutes or until the chicken gets an even brown colour all around.
* Basting the chicken with remaining marinade while roasting will keep the chicken juicy.
* Once done, remove from the oven and let the chicken rest for 10 minutes.
* Cut the chicken into pieces and serve hot along with the vegetables and the juices.
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