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Roast Chicken
Today, we’re sharing one of our how to roast the perfect chicken. Roasting a chicken has so many promising ways you can eat it. It will become your dinner, a leftover lunch or maybe added to a soup. A roast chicken should be above all things, simple – the meat tender, juicy, beautifully seasoned, with salt and herbs of your choice.
8 Serving
120 Minutes
239 Calories
Ingredients
- 4kg free-range chicken
- 2 tbsp olive oil
- 1 lemon, quartered
- 3 rosemary sprigs
- 100g unsalted butter, melted
- 3 cloves of fresh garlic, minced
- 1 tbsp sage, finely chopped
- 1 tbsp of rosemary, finely chopped
- 1 tbsp of parsley, finely chopped
- 1/2 sea salt and black pepper
- Under the chicken: 1 cup 250 ml chicken stock
Method
- Make sure your chicken is dry: We don’t recommend washing your chicken. The only way to safely kill bacteria in chicken is to cook it, not wash it. Washing it will only spread bacteria from the chicken to the sink and across other food surfaces. What you want is for your chicken’s skin to be as dry as possible so that the skin is crispy. Take your chicken out of its packaging, pat it completely dry inside and out with paper towels.
- Don’t be shy with the salt: Did you know that salt keeps the chicken juicy? So please don’t be shy about it. Make sure you put salt onto the chicken’s skin and inside the chicken’s cavity and add your seasoning, garlic and work its way past the skin and into the meat. Add your lemon wedges and rosemary in the cavity. You can use oil or butter on the chicken too before roasting it. Sprinkle with sea salt and black pepper. We love using butter.
- Truss the chicken: If you’re not sure what trussing is well it’s the traditional method of tying the chicken’s legs together. For a simple roast chicken, all you need to do is get some kitchen twine and bring the drumsticks together. By doing this, it helps to keep the drumsticks from drying out while the chicken breast cooks through. Along with this, the chicken can cook more evenly.
- Patience is a virtue: When it comes to roasting chicken, the process is simple, but, it’s not quick to cook. Add your chicken stock under the chicken. A chicken roast can take a minimum of one hour or more depending on your oven but you can with the cooking process of your roast chicken by leaving it alone. You don’t need to get up and baste or probe your chicken during this hour or so. Let it do its thing.
- Resting your roast chicken before carving it up: Before you serve it, it’s best to let your chicken rest for 15 minutes. By doing this, you allow the chicken to continue to cook and redistribute its juices, and cool down enough so that you can carve it and serve it. Enjoy!
