Today it is about the classic roast chicken recipe.
As in herby golden crispy skin, covering succulent juicy eat me forever and ever chicken meat.
I am talking roast chicken that is just right for Sunday roasts, long brunches, weeknight suppers, children’s tea, chicken salads, pile ’em up high sandwiches, warming chicken soup, creamy pasta and a gazillion left over dishes.
Plus after eating all that meat I am talking a carcass that you can bung in a pot along with some veggies and herbs and simmer away to give you some classic chicken stock for even more soups, risottos, pasta and other chickeny goodness.
Enough talk – here is how to roast a chicken, perfectly.
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The Perfect Roast Chicken Recipe
- 75 g (2.6oz) of butter softened
- 1 garlic clove minced
- 1 large handful of freshly chopped herbs or 1 tbsp dried herbs
- Ground black pepper
- 1 1.5 kg (3.3lb) chicken approximately
- 1 bulb of garlic cut in half and 1 lemon cut in half optional
- Preheat the oven to fan assisted 190C / 210C / 410F / gas 6.
- Mix together the butter, minced garlic, herbs, salt and pepper.
- Remove the string from the chicken and smear the herby butter mix all over the chicken including inside it.
- Place the chicken in an oven tray along with the cut garlic and lemon (if using) and roast for 20 mins.
- Then turn down the oven to fan assisted 160C / 180C / 325F / gas 4.
- Baste the chicken and then roast for about 30-40 mins depending on how big the chicken is.
- If the juices run clear when the chicken thigh is pierced with a skewer then it is done.
- Switch off the oven, leave the door open and let the chicken rest in the residual heat for about 15 mins before removing to carve.