I love a good roast chicken. Roast Chicken is what we have for lunch most Sundays. It is so easy to prepare as the oven does all the hard work and the chicken ALWAYS comes out moist. You can’t go wrong! The recipe for my simple roast chicken is as follows:
Simple Roast Chicken
1 Whole Free Range Chicken
1 Whole Lemon
A few cloves of garlic
About 3 tablespoons of olive oil
Salt and Pepper to season
- Preheat oven to 150c.
- Pop the chicken into a roasting tin along with the unpeeled cloves of garlic.
- Rub the olive oil all over the chicken.
- Cut lemon in half. Squeeze one half all over the chicken. Place the other half (unsqueezed) inside the cavity of the chicken. Place the squeezed half in the tin.
- Season the chicken well with salt and pepper. I like to use Maldon salt flakes.
- Pop the chicken in the preheated oven for about 2 hours. You will notice that the temperature is lower than usual recommended temperature for roast chicken. It will take longer for the chicken to cook but the chicken will come out super moist.
- Remove the chicken from the oven. Make sure that the juice is clear when pierced.
- Once cooked, let chicken rest for at least 10 minutes.
- In the meantime, mash the roasted garlic(that was roasting with the chicken) in the pan and mix it in the pan with the juice from the chicken which will become the gravy.
- Strain the gravy into a gravy boat and remove the excess oil that would have gathered at the top.
- Carve the Chicken and serve it with roast potatoes, vegetables, Yorkshire pudding and gravy.
Tip: Pop the carcass into a bag and into the freezer to make your own stock for soups etc at a later date. That way, nothing of the bird is wasted.