Roasted chicken

Roasted chicken

What much more can we say? The classic roast chicken is some thing everyone should know and can often save the day

Nutrition and added information

Nutrition: per serving


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For the gravy

Heat oven to 190C/fan 170C/gas five. Have a shelf ready in the middle of the oven without having any shelves above it.

Scatter one roughly chopped onion and two approximately chopped carrots more than the base of a roasting tin that fits the complete one kg chicken, but doesn’t swamp it.

Season the cavity of the chicken liberally with salt and pepper, then things with 2 lemon halves and a tiny bunch of thyme, if using.

Sit the chicken on the greens, smother the breast and legs all above with 25g softened butter, then season the outside with salt and pepper.

Spot in the oven and depart, undisturbed, for one hr 20 mins – this will give you a perfectly roasted chicken. To check out, pierce the thigh with a skewer and the juices should run clear.

Carefully remove the tin from the oven and, utilizing a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.

Although the chicken is resting, make the gravy. Location the roasting tin above a lower flame, then stir in one tbsp flour and sizzle until finally you have a light brown, sandy paste.

Steadily pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.

Simmer for two mins, using a wooden spoon to stir, scraping any sticky bits from the tin.

Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, include any further juices to the gravy.