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- Cut chicken into 4 equal portions. Rinse and pat-dry with paper kitchen towels. Rub combined marinade (A) on the meat side of the chicken pieces. On the skin side of the chicken rub with marinade (B).
- Arrange marinated chicken in a plastic container and refrigerate for several hours or preferably overnight.
- Place chicken with breast side up on a roasting rack. Roast chicken in preheated oven at 180°C for 45-50 minutes. Turn over halfway through the cooking time and baste chicken with pan drippings or extra virgin olive oil.
- Test chicken with a wooden skewer inserted in the thickest part of the flesh. The chicken is done if there is a clear liquid oozing out. For an even golden brown skin give the chicken an extra 5-10 minutes.