This is my incredibly simple recipe for perfect, fault-free roast chicken every time!
Providing you buy a good quality chicken from your butcher there isn’t any real need to brine and simply roasting will ensure super crisp skin!
The perfect roast chicken is all down to cooking time and temperature. This recipe really is as simple as it gets, a blank canvas on which to throw some herbs or other exciting flavours!
The Perfect Roast Chicken
1 Whole Fresh Chicken (High Welfare) Approx 1.5kg
1 Lemon, Halved
4 Garlic Cloves
Freshly Cracked White Pepper
1) Pre heat the oven to 230c. Truss the chicken (or get your butcher to do this for you) and stuff half the lemon and 2 garlic cloves in the cavity. Season the entire bird (including the cavity) with a good amount of sea salt and white pepper.
2) Place on a baking tray with the remaining lemon and garlic cloves. Roast in the oven at 230c for 40 minutes. After 40 minutes, turn the heat down to 190c and cook for a further 15 minutes.
3) Ensure the chicken is cooked before removing from the oven by checking the juices are running clear or the internal temperature of the meat has reached at least 70c.
4) Remove from the oven and allow to rest, uncovered, for 20 minutes before carving.