Spring chicken 1
Black Pepper 1 teaspoon
Salt 1 teaspoon
Chopped garlic 1 teaspoon
Ginger powder 1 teaspoon
Thyme 1 Tablespoon (fresh leaves)/
1 teaspoon (dried)
Rosemary 1 stalk/ 1 teaspoon (dried)
Olive oil 1 Tablespoon

  1. Preheat oven to 220℃.
  2. Rinse spring chicken and wipe it dry. Season with salt and black pepper in advance, preferably overnight.
  3. Remove leaves form thyme and rosemary stalks. Chop part of the leaves and add to chopped garlic, ginger powder and olive oil. Mix well and rub outside of spring chicken with the mixture. Stuff the remaining thyme and rosemary leaves and stalks inside chicken body.
  4. Put chicken inside oven and bake for 25 minutes. If the top side of chicken starts to burn, place an aluminum sheet lightly on top of chicken until about 3 minutes before removal from oven. Place whole chicken on plate for serving.
  5. If served with baked potatoes and whole garlic, cut potatoes in medium sized pieces keeping the skin and season with garlic salt. Cut whole garlic in two halves. If potatoes are boiled beforehand, baking time for potatoes and whole garlic is 15 minutes.