HOW TO…
Roast the perfect chicken
Food Editor Gregor McMaster shows you how to cook a crispy, golden whole bird that will wow the family at Sunday lunch
‘Getting the perfect combination of crispy golden skin and tender meat involves a little prep beforehand and attention while the chicken is in the oven, but it’s simple when you know how…’
1 Take an Extra Special Corn-Fed Norfolk Free Range Whole Chicken (typically 1.75kg) from the fridge 1 hr before cooking. Discard packaging, put in a roasting tin, pat dry inside and out with kitchen roll and set aside.
2 Allow the chicken to reach room temperature, then preheat the oven to 220C/200C Fan/Gas 7. Brush the outside of the bird all over with 2tbsp rapeseed oil, then season with plenty of freshly ground black pepper.
3 Add 2 lemons, halved, 2 heads garlic, unpeeled and cut in half, and a few rosemary sprigs to the roasting tin. Separate a small bunch thyme into sprigs and sprinkle over the chicken. Put in the oven and roast for 20 mins.
4 Reduce the oven to 190C/170C Fan/ Gas 5. Roast for 50-60* mins, basting every 20 mins with juices from the tin, until cooked through. To ensure the meat is juicy and tender, rest loosely covered for 10 mins before carving.
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Get the most from your roast
GO ALL IN WITH THE TIN ● Roast the chicken in a tin that’s close to it in size – it shouldn’t be too big. This will help to stop the juices evaporating as it cooks and help to retain flavour. FOR SUPER-SUCCULENT MEAT ● After resting and carving the bird, drizzle the meat with the juices from the tin so it’s extra-moist and tender. LEFTOVERS YOU’LL LOVE Try serving them with… ● Roast sweet potato chunks, cherry tomatoes and lemon, and a watercress salad (below) ● Griddled courgettes, rocket and a lemon dressing ● Roast butternut squash with a tahini drizzle, sprinkled with parsley and pomegranate ● Fresh herb tabbouleh and giant cous cous
*For different weight chickens, cooking times should be adjusted accordingly – roast for 20-25 mins per 500g, plus an extra 20 mins
Photographs: Stuart Ovenden. Styling: Sarah Birks. Food styling: Cate Dixon
The skill
