Roast chicken is my favorite dish. For me it evokes childhood memories of walking the dogs with my family on Sunday mornings, on the way home we could smell wonderful roast chicken dinners drifting out of open windows.
It's a very simple dish, but its simplicity is also its strength. In my opinion, nothing smells or tastes as good, as a perfectly cooked roast chicken.
So where do you start? First of all you need to select your chicken. There is a lot of variety out there, from modestly priced value chickens to more expensive organic free range. Really though, I think you should base your choice on what suits your budget. Organic chickens do taste better, the chicken has been allowed to walk about outside, which allows them to build muscle naturally, non organic chickens do not have that luxury, so the texture of the meat can differ to that of organic chickens. But if you have a family to feed or you're watching your pennies, then the cheaper options will still make a delicious roast.
Of all the easy baked chicken recipes I have, I think this may be the simplest. A delicious roast chicken recipe, which will make any Sunday lunch special.
For this dish you will need:
- One whole roasting chicken
- Olive Oil
- 1 Lemon, halved
- 2 sprigs of Rosemary
- Tools you will need:
- A meat thermometer
- Roasting Tin
First of all, preheat your oven to gas mark 6 / 200c / 400f
– I like to give the chicken a little rinse with cold water inside the cavity and outside, and then pat it dry with kitchen paper.
– Place the chicken in the Roasting Tin and pour a little of the Olive Oil over the top.
– Rub the oil into the skin, then sprinkle a little salt over the chicken and rub that into the chicken as well (this will help give your roast chicken a crispy skin- YUM !!)
– Tuck the wings behind the back (helps to ensure even cooking).
– Take the lemon and rosemary and put them inside the cavity. (The lemon does 2 things, keeps the chicken nice and juicy and effectively 'steams' the chicken from the inside to ensure even cooking)
– Your chicken needs to cook for:
– 20-25 minutes per pound OR
– 40-55 minutes per Kilo
– + 20 minutes extra
You can test whether the chicken is cooked or not by using an instant read thermometer. To use one simply insert the thermometer into the thickest part of the thigh, being careful not to touch the bone (as the bone may be hotter than the meat, this may give a false reading). You should leave the thermometer in the thigh for a good 15 seconds before taking a reading.
You can also check by sticking a skewer into the thickest part of the thigh, if the juices are running clear, then the chicken should be done. This is not a bad method for checking the Chicken, but I really would recommend that you use the thermometer method instead, it's what I do and it gives me peace of mind.
The chicken should be ready at 165f.
If it's not saying 165f – put it back in the oven for a bit longer.
So there you go, I hope you like this recipe, it goes great with some roast potatoes, any of your favorite vegetables and a nice glass of your favorite wine!