Roast Chicken is very easy to prepare. Put a few veggies in the baking tray with the chicken and you’ve got a very easy roast chicken recipe, prepared and ready for the oven in around ten minutes.
Most root vegetables roast well cooked alongside a whole chicken. Potatoes and carrots are particularly good, and parsnips work well too.
Roast Chicken – Ingredients
- One uncooked chicken (thawed, if bought frozen)
- One whole onion (for the chicken cavity)
- Oil (I use olive oil)
- Mixed Herbs – dried or fresh (optional)
- Parsnips (optional) or other root vegetable
Roast Chicken – Method
- Rinse the chicken inside and out in cold water then place in a large baking tray
- Peel the onion and place inside the chicken cavity
- Drizzle over the chicken enough oil to form a thin layer of oil in the base of the tray
- Season with salt and pepper and sprinkle with mixed herbs
- Place in a moderate oven to heat the oil
- While the oil is getting hot, peel the potatoes, carrots and parsnips
- Once the oil is hot (around 5 minutes) put the veggies on either side of the chicken and carefully baste them with the hot oil
- Return to the oven for approximately one and a half hours, or until the chicken is properly cooked (see handy hints below)
- Let the chicken ‘rest’ for 5 or 10 minutes on a warmed serving plate before carving
- Serve with gravy (make your own or buy the powdered kind where you just add boiling water and stir)
- If you have extra time, make some delicious Yorkshire puddings
- Stuffing is also nice with roast chicken, but you’re not going to get all the extra trimmings done in ten minutes!
- Apple sauce is another nice addition
- The chicken is cooked when the juices run clear – and not blooded. Test by carefully sticking a skewer or fork between the leg and breast of the chicken
- Better to slightly over-cook. Under-cooked chicken can be dangerous to health
- Letting the roast chicken rest for 5 or 10 minutes makes the chicken more juicy (and less dry)
- The onion that went in the chicken cavity is not for eating (unless you really want to). Roast chicken just cooks better if the cavity is filled
- You can return the veggies to the oven to keep them hot while the chicken is resting (turn off the heat, if they are already well cooked)
- Because the chicken will take around one and a half hours to cook, the potatoes and carrots should be kept quite big, otherwise they will cook too quickly and burn
- If you prefer your veggies smaller, add them half way through cooking the roast chicken
If you weren’t sure how to roast a chicken, why not give it a try. As you can see, it’s quick and easy to prepare – and delicious 🙂
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