Smear the marinade over the chicken and under the skin.
Cover with foil and roast for 45 minutes, basting every 15 minutes.
The chicken is done when the juices run clear or the wings and legs wiggle loosely.
Remove from the oven and stand for 10-15 minutes before carving.
Roasting times for chicken will vary depending upon the size. A general roasting guide is 45 minutes per kg plus 20 minutes.The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.