How to Roast a Chicken

THE ESSENTIAL GUIDE FOR:

How to Roast a Chicken

How to Roast a Chicken

Roasting a chicken is everyone's favourite supper. Stuffing with lemon and thyme is a delicious way to prepare this classic dish. Whether you're cooking for a special occasion or simply want a  comforting midweek dinner, this step-by-step guide will help you achieve a perfectly roasted chicken every time.

Step 1: Prepare the Chicken

Start by preheating your oven to 225°C. Remove the giblets from the cavity of the chicken and pat it dry with paper towels. Push your hands under the skin of the birds, separate it from the breast and the legs, and spread softened butter under the skin. this helps crisp the skin as moisture can escape.  Season the chicken generously with salt and black pepper, both in the cavity and on and under the skin . 

Step 2: Stuff the Chicken

Next, stuff the cavity of the chicken with first half a microwaved lemon (this helps to cook the bird from the inside and keeps it moist) then sprigs of fresh thyme and finally a quarter white onion. This combination is perfect. The onion brings a rich sweetness and the citrus and thyme an aromatic quality to your roast chicken.

Step 3: Truss the Chicken

Your chicken will come trussed. Trussing the chicken helps to ensure even cooking and a beautiful presentation. If you want to do it yourself use kitchen twine, tie the legs together and tuck the wings under the body of the chicken. This will help the chicken retain its shape and cook more evenly.

Step 4: Roast the Chicken

Now it's time to roast the chicken. Place the chicken on a rack in a roasting pan  breast side up and legs at the back, with 1cm cold water in the bottom. This allows the heat to circulate around the chicken, resulting in a crispy skin.

Roast the chicken in the preheated oven for about 25 minutes and then lower to 160°C for about 1hr 15 mins or until the internal temperature reaches  73°C on the inside of the legs when measured with a meat thermometer.

Step 5: Rest, Crisp and Carve

Once the chicken is cooked, remove it from the oven and raise the oven temperature to 240°C. Let the chicken rest for another 15 minutes. minimum! This allows meat to unwind and the juices to redistribute throughout the meat, so you don't lose them when you carve!

After resting, the trick is to chuck the chicken back in the oven for 5 minutes to crisp up that skin again!

Carve the chicken into large serving pieces and serve with the pan juices.

Roasting a chicken with lemon and thyme is a simple yet impressive dish if done perfectly. The combination of flavours creates a delicious and aromatic roast chicken that is perfect for any occasion.

So next time you're in the mood for a comfort food, give this recipe a try and see the difference.


Whole Free Range Chicken

Whole Free Range Chicken
Whole Free Range Chicken
Whole Free Range Chicken

Whole Free Range Chicken

Regular price £14.40
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