A buttery rub and fragrant stuffing is all you need to roast your chicken to crispy, succulent perfection. Tying the legs together gives a wonderful visual finish that also helps to retain moisture and flavour, making a simple roast recipe into a show-stopper.
Serves 6-8
1 tbsp salted butter, softened
1.8kg whole chicken
30g fresh thyme (can often be bought in handy packs)
1 garlic bulb, halved lengthways
2 lemons, halved
1.8kg whole chicken
30g fresh thyme (can often be bought in handy packs)
1 garlic bulb, halved lengthways
2 lemons, halved
Method
1. Preheat the oven to gas 5, 190°C, fan 170°C. Choose a roasting tin with a rack and line with foil (see tip below).2. Rub the butter over the chicken. Sprinkle a few thyme leaves on top and put the remaining sprigs inside the cavity with the garlic and lemon. Tie the legs together with string (see tip below) and season.
3. Roast for 1 hour and 35 minutes, until no pink meat is showing. To check it's cooked through, pierce the thigh with a skewer - the juices should run clear. Remove and leave to rest for 15 minutes before carving. Save the carcass for stock.
4. Serve with vegetables of your choice
Tips
No roasting tin with a rack? Cook on thinly sliced onions or potatoes to crisp up the underside.
To help retain moisture and flavour, and to give a neat finish, tie the legs together, hold cotton kitchen string under the legs and tailbone, pull up and cross the ends over to bring the legs together. Wind around a few times and tie a knot.
To make the roast dairy-free, simply swap the butter for 1 tbsp olive oil.
Tips
No roasting tin with a rack? Cook on thinly sliced onions or potatoes to crisp up the underside.
To help retain moisture and flavour, and to give a neat finish, tie the legs together, hold cotton kitchen string under the legs and tailbone, pull up and cross the ends over to bring the legs together. Wind around a few times and tie a knot.
To make the roast dairy-free, simply swap the butter for 1 tbsp olive oil.
From an original idea here
All the best Jan
28 comments:
Oh this looks very tasty. Roast chicken is always tasty. Happy new week to you both.
Healthy and delicious.
...when I was a kid, we has roasted chicken every Sunday after church.
This looks delicious and presents beautifully too!
Gracia spor la receta. Parece muy rico. Te mando un beso.
Garlic and thyme go well together - and the lemon would add extra flavour (and joy).
Great flavours! The chicken must be very tasty.
It does look good Jan.
This looks so delicious!
Another dish to admire
Garlic, thyme and lemon - delicious and tasty.
It does look delicious, thanks for sharing the recipe.
Take care, have a wonderful week!
I like the idea of potatoes under the chicken as a rack.
Well that's making my mouth water, it looks delicious. I'm a big fan of chicken and it's usually on the menu in some form somewhere during the week.
Yummy that sure looks good.
Always say that if you have garlic you can't go wrong. I love garlic, onions and for herbs I love rosemary, basil and oregano.
I might make this for Rick's homecoming on Wednesday! Thanks for the recipe!
i LOVE roast chicken with mashed potatoes and gravy, it is my favorite meal. i rarely roast a chicken anymore because our costco sells the for 5.00 and they are delicious. but you just can't beat the sell of a roast chicken, this sounds delicious!!
pretty tulips!!
YUM.... thank you for sharing!!
My first comment disappeared, I think.
Roast chicken is one of my favourites, and garlic and herbs only improve it.
That sounds so good.
I like your tip. I cooked a turkey on a bed of leeks one year. I've since bought a regular rack. Years and years later!
Oh, I do so enjoy thume. Works nicely in many dishes. Yummy.
MMMM, that looks so good!
El pollo asado me gusta mucho, aunque hace tiempo que no lo hago. Gracias y besos.
what magnificent dish :)
thanks for sharing my friend
many more blessings
what magnificent dish :)
thanks for sharing my friend
many more blessings
That sounds good.
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