Amazing Roast Chicken

2013-11-29
Herby Roast Chicken
  • 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.

Ingredients

  • Chicken of your choice – Preferably free range
  • Butter
  • 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…

Method

Step 1

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…

Step 2

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.

Step 3

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.

Step 4

Next pop a quartered onion, some sage & rosemary sprigs and the crushed garlic in to the cavity of the bird.

Step 5

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

Step 6

Whilst the chicken is cooking, take it out and baste at least three times

Step 7

Once cooked remove from tin and make a gravy from the juices in the tin.

I just like cooking great food..

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Comment (1)

  1. posted by Paul on December 24, 2013

    What a great method

      Reply

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