Sadly I didn’t take a picture when the chicken was just out of the oven. It looked good, but sadly turned out to be a bit dried-out. Still had a reasonable flavour, though. My advice is that to cook a 4.5kg you need to do it for less than 2.5 hours. Maybe I could have turned the temperature down a bit as well.
Roasting the huge chicken
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About The Author
Davy Strange
I am a very charming insane person who is very well-endowed with academic epidemiology and professional wine qualifications. I am extremely generous with my opinions and bodily function references. Fifth top red trouser wearer in the international wine trade. I am the author of the first 800,000 words on here spread over 20 years of continuous publication.