A Glug of Oil

Good and tasty recipes, home cooking comfort foods such as cottage pie, cheesy baked pasta, casserole and slow cooker dishes.

Perfect Roast Chicken

Get yourself a nice whole chicken, this one was free-range organic and was in the seasonal box I received from the lovely people at Knorr.

Chicken is so very easy to cook, all you need is a non-stick baking dish and a little olive oil, salt and black pepper.

Perfect Roast Chicken

Perfect Roast Chicken

I like to put a couple of slices of lemon inside the chicken along with a few sprigs of thyme. But of course, it isn't vital - it's just what I like to do.

As I said all you need is a chicken, a little olive oil, sea salt pepper and of course an oven would be good!

Half a lemon - sliced and a few sprigs of thyme are optional but the lemon helps to keep the chicken moist while cooking. The thyme is just a fancy thing, although it does smell lovely.

Chicken ready for the oven

You might like my Orange and Black Pepper Baste recipe.

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main,chicken,dinner
English
Yield: 1 whole chicken
Author: Jan Bennett
Perfect Roast Chicken

Perfect Roast Chicken

Preheat your oven to 190C/375F or Gas 5 Roast for 20 minutes per lb (450g) plus 10-20 minutes extra. For example, a 2.25kg bird will take 1 hour and 50 minutes to 2 hours in total.
Prep time: 5 MinCook time: 2 Hourinactive time: 30 MinTotal time: 2 H & 35 M

Ingredients

  • Remove your chicken from its packaging and remove the giblets from the cavity if it came with them. 
  • Unless you're going to get all fancy and make the gravy with them you can discard them as I do.
  • Rub the skin with a little olive oil, sea salt and black pepper. Put the slices of lemon inside along with the thyme.
  • Leave it to come to room temperature for 30  minutes before cooking.

Instructions

Preheat your oven to 190C/375F or Gas 5
  1. Baste a couple of times during the cooking time and pour off any excess fat.
  2. For the final 10 minutes of cooking, increase the heat to 220C/425F or Gas 7 just to get the skin nice and golden and crispy.
  3. Pierce the bird in the thigh with a skewer and if it's fully cooked the juices will run clear.
  4. Then you can remove it from the oven onto a large plate and cover it with kitchen foil. 
  5. It is important to leave to rest for about 30 minutes before serving. Just cover with foil and it will stay nice and hot.
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Jan