How to: The perfect roast chicken

Being able to produce a perfect, juicy roast chicken is something that everyone should have tucked away in their cooking skill set. But, as with anything you've never done before, it's daunting the first time round.

So we asked our Club kitchen guru Lisa, to take us through the process, step-by-step.

You will need:
• 2 tablespoons oil • 4 rosemary sprigs • 4 thyme sprigs • Salt and black pepper
• One large chicken, at room temperature • An assortment of vegetables, cut into wedges
• 1 lemon, cut into wedges • Lemon and herb seasoning

1. First, turn the oven to 200ºC to heat up while you prep your chicken.
Then pat the chicken dry and rub oil all over the chicken making sure to cover all the skin. Season with salt and pepper and sprinkle with some lemon and herb seasoning (you can find this at most stores). Put the lemon wedges, rosemary and thyme sprigs into the cavity. This allows the flavour to cook from the inside of the chicken.

2. Place the chicken on top of your vegetables (we used onions, carrots and leeks) and roast in the oven for an hour and 20 minutes until golden brown and cooked through. Baste the chicken with the juices in the pan half way through roasting.

To check whether the chicken is cooked, use a sharp knife and slide it into the chicken. If the juices run clear it's cooked, if the juices are still red then it will need a bit longer. Allow the chicken to stand for about 10 minutes before carving.

Make this chicken roast for Sunday lunch or supper on Monday night and use the leftover chicken during the week. Chicken mayo sandwiches are perfect for the lunchbox or even a quick supper.


Popular Posts