Perfect Roast Chicken
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| Serves | 4 to 6 |
| Prep time | 15 minutes |
| Cook time | 2 hours |
| Total time | 2 hours, 15 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Cold, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen Burns-Booth |
This recipe for Perfect Roast Chicken is so simple - it's smeared with butter, salt and pepper, before roasting with herbs and fresh lemon, and is a truly sublime way of roasting a whole bird for Sunday lunch.
Ingredients
- 1 x 1.2 to 1.5kg organic Chicken
- 1 tablespoon Maldon sea salt
- 1 teaspoon black pepper
- 1 lemon, quartered
- 3 to 4 garlic cloves
- 1 onion, peeled and quartered
- 3 to 4 sprigs of lemon thyme
- 2 tablespoons unsalted butter at room temperature
Note
This recipe for Perfect Roast Chicken is so simple - it's smeared with butter, salt and pepper, before roasting with herbs and fresh lemon, and is a truly sublime way of roasting a whole bird for Sunday lunch. Serve with Savoury Sausage and Sage Roast Apples, Gluten Free Fruit, Sausage & Herb Stuffing or Christmas Sausage, Sage and Bacon Stuffing Loaf.
Directions
| Step 1 | Preheat oven to 220C/425F/Gas mark 7. |
| Step 2 | Remove the giblets, then sprinkle the inside of the cavity with half the salt and pepper. Stuff the cavity with the lemon, garlic, onion, and thyme. (Set the giblets to one side to make gravy) |
| Step 3 | In a small bowl, mix the butter and the rest of the salt and pepper together. Rub the bird all over with the butter mixture. |
| Step 4 | Place the chicken in a roasting tin/pan and roast for 1 1/2 hours to 2 hours or until golden and crispy and the juices run clear. |
| Step 5 | Let the bird rest for about 15 minutes before you carve it. |
