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Deliciously Simple Roast Chicken

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Ingredients

1 Whole chicken Preferably free range
2 tablespoons Olive Oil
1, quartered Lemon
1 handful Thyme, Rosemary or Sage Use just one herb or a mixture
3 Garlic Cloves Unpeeled
Sea salt & black pepper

Deliciously Simple Roast Chicken

Features:
    • Easy

    Ingredients

    • 1 Whole chicken
      Preferably free range
    • 2 tablespoons Olive Oil
    • 1, quartered Lemon
    • 1 handful Thyme, Rosemary or Sage
      Use just one herb or a mixture
    • 3 Garlic Cloves
      Unpeeled
    • Sea salt & black pepper

    Directions

    Share

    I notice that whole chickens have been replaced with portioned chicken pieces in supermarkets. Portions are quick and convenient to cook but lack the flavour of a whole bird. Why not roast a chicken next weekend? You will have delicious flavoursome roast dinner that everyone will love and maybe some leftovers for lunch the next day.

    Steps

    1
    Done

    Remove the chicken from the fridge about 30 minutes before it needs to go into the oven.

    2
    Done

    Preheat the oven to 220°C/425°F/gas mark 7. Pour 1 tablespoon of olive oil into a suitably sized roasting tin or dish and place in the oven to preheat.

    3
    Done

    Remove any packaging from the chicken. Season with sea salt and black pepper. Place the quartered lemon, garlic and herbs into the cavity of the chicken.

    4
    Done

    Remove the preheated tin/dish from the oven and place the chicken on it. Pour a little olive oil over the chicken. Place in the oven for 30 minutes, uncovered.

    After 30 minutes cover the chicken with tin foil and reduce the oven temperature to 190°C/375°F/gas mark 5 and continue cooking.

    If the chicken is very large I would turn the chicken over for half an hour during the cooking, but this isn't necessary for regular sized chickens.
    5
    Done

    Pour the cooking juices over the chicken a couple of times during the cooking. After 1 hour, remove the foil to allow for browning. You can add a little boiling water to the tray if it starts to dry out.

    Cook the chicken for 30 minutes per pound/450g, until the meat juices run clear and the skin is nicely browned. You can check that the chicken is fully cooked by sticking a meat thermometer into the fleshy area between the breast and leg.

    6
    Done

    Place the cooked chicken on a preheated plate. Cover loosely with tin foil and a tea towel and leave it to rest for 10 - 15 minutes before carving.

    Enjoy!
    7
    Done

    Serving Suggestions

    1. Lightly steamed asparagus and mushrooms sauteed with a little thyme.
    2. Roasted sweet potato, sweet peppers, red onion or whole garlic bulb.
    3. Lightly steamed mange tout (snow peas), runner beans and jacket potato.
    4. Lightly steamed spinach, roasted mushroom and cherry tomato.
    5. Roasted beetroot and parsnip.
    5. Or serve warm with salad.

    Note: Place any remaining chicken in the fridge as soon as it cools.

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    The Artisan Diabetic

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