Ingredients
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1 Whole chickenPreferably free range
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2 tablespoons Olive Oil
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1, quartered Lemon
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1 handful Thyme, Rosemary or SageUse just one herb or a mixture
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3 Garlic ClovesUnpeeled
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Sea salt & black pepper
Directions
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
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Remove the chicken from the fridge about 30 minutes before it needs to go into the oven. |
2
Done
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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
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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
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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
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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
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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
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Serving Suggestions1. Lightly steamed asparagus and mushrooms sauteed with a little thyme. Note: Place any remaining chicken in the fridge as soon as it cools. |