Amazing Roast Chicken2013-11-29
- Yield : 1 Roast
- Servings : 4-6
- Prep Time : 20m
- Cook Time : 2:00 h
- Ready In : 2:20 h
Packed with flavour (literally) this bird is cooked on a trivet, which is basically a bed or veggies to lift it of the bottom of the roasting tin. This helps the heat get around but more importantly it gives you a base of a stock for your “Awesome Gravy” too!
As for what bird to buy, I can honestly say I’ve tried “budget” ones from Morrissons and “taste tested” them against an M&S “hand reared free range corn fed super tasty” ones and the only difference I could find was the price…So my suggestion is to go for the ones you can afford as long as its a “Free Range” variety.
- Chicken of your choice – Preferably free range
- Herbs: Rosemary, Sage, Lemon Thyme
- Garlic (crushed with the blade of your knife – no need to de-skin)
- Salt / Pepper
- Veg for trivet: Onion, Carrot, Swede, Celery, Parsnip…
Roughly chop your chosen vegetables, season with salt & pepper, add some of the selection of herbs and toss in a little olive oil. Then put in your roasting tin, saving some of the herbs for the bird…
Finely chop some of the sage & thyme and add it to your butter with a grinding of black pepper and then mix together to make a herby butter.
Next, carefully pull up the chicken skin from the breast area – Just enough so you can get your hand in to layer/line the breast with the herby butter (see picture). Make sure you have a nice even layer all over the breasts and then flatten the skin back down.
Next pop a quartered onion, some sage & rosemary sprigs and the crushed garlic in to the cavity of the bird.
Finally season the bird well with salt and pepper and place in to a pre-heated oven of 200° for 25 minutes per pound plus an extra 20 minutes
Whilst the chicken is cooking, take it out and baste at least three times
Once cooked remove from tin and make a gravy from the juices in the tin.
Average Member Rating
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6 people rated this recipe
posted by Paul on December 24, 2013
What a great method