Perfect Roast Chicken
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
90
MINUTES
CUISINE
COURSE
Main
Method
Preheat oven to 200°C (180°C fan/gas 6).
Remove the chicken from the fridge 30 minutes before cooking to reach room temperature.
Melt the butter with olive oil and garlic in a saucepan over medium heat.
Brush the mixture all over the chicken to coat it evenly.
Place the chicken in a roasting tin and arrange the onion, carrot, bay leaf, and lemon around it, adding some onion into the cavity.
Pour the remaining butter and oil over the vegetables and add the wine.
Season generously with salt, pepper, thyme, sage, and parsley.
Roast for 1 hour 30 minutes, basting with the juices every 20 minutes.
Once golden, cover with foil and reduce the oven to 140°C (120°C fan/gas 1). Cook for another hour for tender meat.
heck doneness by piercing the leg — the juices should run clear. If pink, cook for another 10 minutes.
Remove from the oven, place on a wire rack over a plate to catch the juices, cover with foil, and rest for 10 minutes before carving.
Ingredients
1 whole chicken
40g butter
3 tbsp olive oil
2 garlic cloves, minced
1 onion, roughly chopped
1 carrot, roughly chopped
1 bay leaf
½ lemon
60ml white wine (optional)
1 tsp freshly chopped thyme
1 tsp freshly chopped sage
1 tsp freshly chopped parsley
Salt and freshly ground black pepper
Method
Preheat oven to 200°C (180°C fan/gas 6).
Remove the chicken from the fridge 30 minutes before cooking to reach room temperature.
Melt the butter with olive oil and garlic in a saucepan over medium heat.
Brush the mixture all over the chicken to coat it evenly.
Place the chicken in a roasting tin and arrange the onion, carrot, bay leaf, and lemon around it, adding some onion into the cavity.
Pour the remaining butter and oil over the vegetables and add the wine.
Season generously with salt, pepper, thyme, sage, and parsley.
Roast for 1 hour 30 minutes, basting with the juices every 20 minutes.
Once golden, cover with foil and reduce the oven to 140°C (120°C fan/gas 1). Cook for another hour for tender meat.
heck doneness by piercing the leg — the juices should run clear. If pink, cook for another 10 minutes.
Remove from the oven, place on a wire rack over a plate to catch the juices, cover with foil, and rest for 10 minutes before carving.
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