Whether you are serving yourself, your family or guests, this perfect roast chicken is the way to be a culinary star. It is moist, flavorful and crispy on the outside.
So Quickly go for the recipe so, that you won’t miss the fun!!!!
- a free range chicken, around 1.5 kg
- 3 cloves of garlic
- 1 lemon halved (save the zest of one half)
- Some fresh thyme
- Salt and pepper
- A knob of butter
- A squeeze of honey
- 1 onion, chopped
- 1/2 a red onion, chopped
- 4 carrots, chopped
For the gravy:
- 250 ml chicken stock
- 1 tablespoon of plain flour
Step 1: Preheat the oven to 210ºC/190ºC fan. Take one of the 3 cloves of garlic and cut into 4. Make 4 random incisions in different places on the chicken and pop the garlic in
Step 2: Generously salt and pepper the cavity of the chicken before inserting the 2 remaining garlic cloves, some sprigs of fresh thyme and the 2 lemon halves (don’t forget to zest one half first!).
Step 3: Shake some salt and pepper on the outside of the chicken.
Step 4: Put the knob of butter and lemon zest together in a small ramekin….
…. and mash together with a fork.
Step 5: Pat the butter on to the outside of the chicken.
Step 6: Pop in the oven for 1 hour 20 minutes. Assuming it is a 1.5 kg bird, this cooking time will give you the prefect roast chicken!
Step 7: In the meantime, pop all your chopped veggies into a bowl and drizzle with some honey.
Step 8: When there is 50 minutes cooking time left on your chicken, take it out from the oven and add the vegetables to the roasting tin as best as you can. The chicken will be quite hot so be careful! Stuff the veggies along the sides of the chicken, or underneath if you can manage it. If it takes you 5 minutes to do this, be sure to add 5 minutes to the cooking time.
Step 9: After 1 hour 20 minutes, take the chicken out of the oven. Transfer to a plate and leave it rest for 15 – 20 minutes, it makes carving much easier! Remove the veggies to a bowl with a slotted spoon and cover with tin foil to keep warm. While the chicken is resting, you can get to work making the yummy gravy.
But first, let’s take another peek at how delicious it looks! 🙂
Step 10: Gather the ingredients needed for the gravy. I used a small frying pan to make mine because I roasted my chicken in glass, if you used tin you can put it directly over a flame on the hob.
Step 11: If like me you used glass, transfer the juices from the roasting dish to the frying pan and heat with a low flame. As stated in step 10, if your roasting dish was tin you do not need to transfer to a frying pan. Stir in flour until you have a light brown paste.
Step 12: Pour in the chicken stock gradually, making sure to stir all the time. Pour the chicken through a sieve in to a gravy boat. After you carve the chicken, add any extra juice that comes from it to the gravy boat.
Step 13: After carving, choose what meat you desire, serve alongside the roasted vegetables and some goose fat roast potatoes. So yum!
Step 14: Drizzle with gravy….
…. and enjoy!
And naturally, turn a blind eye to all that washing up until you’ve devoured all this deliciousness! 🙂
Hope you enjoy!!!!!!!…