Perfect Roast Chicken

This recipe comes from a cookbooklet from "The Australian Women's Weekly Cookbooks" "ROAST" Very good recipe...and easy to substitute items to your taste.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1 1⁄2 kg whole chickens
• 100  g fresh coriander, roots in tact (Cilantro)
• 4  kaffir lime leaves, torn
• 2  sticks lemongrass, chopped coarsely
• 2  kaffir limes, quartered
•  cooking spray
• 1  teaspoon salt

Directions

1. Preheat oven to moderately hot. Wash cavity of chicken under cold water; pat dry, inside and out, with absorbent paper.
2. Chop coriander roots, stems and leaves; place all of the coriander, lime leaves, lemon grass and four of the lime quarters inside the chicken cavity. Tuck wings under chicken; trim skin around chicken neck, secure to underside of chicken with toothpicks. Tie legs together using kitchen string.
3. Place chicken, breast-side up, on rack inside large baking dish. Spray chicken all over with cooking-oil spray; sprinkle with salt. Place enough water in baking dish to come to a 1 cm depth.
4. Bake chicken, uncovered, in moderately hot oven for 1 1/2 hours; cover loosely with foil after 1 hour if chicken starts to overbrown. Discard cavity filling; serve chicken with remaining lime quarters.