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Roast Chicken - v1
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A picture of Roast Chicken - v1.

Roast Chicken - v1

John A
John A @JohnA
Essex

Roast chicken is a regular in most homes. This is one of several versions I cook. Common to all is that bones, etc. are retained to make stock: #WastenotWantnot

For some reason the wings mostly seem to disappear during the resting period 🤣. We’ll probably have cold chicken with bubble & squeak tomorrow and chicken fajitas the next day. I usually buy a large chicken from our excellent butcher in order to get several meals out of the bird.

Roast chicken is a regular in most homes. This is one of several versions I cook. Common to all is that bones, etc. are retained to make stock: #WastenotWantnot

For some reason the wings mostly seem to disappear during the resting period 🤣. We’ll probably have cold chicken with bubble & squeak tomorrow and chicken fajitas the next day. I usually buy a large chicken from our excellent butcher in order to get several meals out of the bird.

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Roast Chicken - v1

John A
John A @JohnA
Essex

Roast chicken is a regular in most homes. This is one of several versions I cook. Common to all is that bones, etc. are retained to make stock: #WastenotWantnot

For some reason the wings mostly seem to disappear during the resting period 🤣. We’ll probably have cold chicken with bubble & squeak tomorrow and chicken fajitas the next day. I usually buy a large chicken from our excellent butcher in order to get several meals out of the bird.

Roast chicken is a regular in most homes. This is one of several versions I cook. Common to all is that bones, etc. are retained to make stock: #WastenotWantnot

For some reason the wings mostly seem to disappear during the resting period 🤣. We’ll probably have cold chicken with bubble & squeak tomorrow and chicken fajitas the next day. I usually buy a large chicken from our excellent butcher in order to get several meals out of the bird.

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Ingredients

Varies according to bird size: typically 90-120 mi
Typically 8-10 portions
  • 1large carrot, quartered lengthways
  • 1large onion, in four slices
  • 1well cared-for chicken (today’s weighed 2.135kg)
  • 1large lemon, quartered
  • 7 clovesgarlic, 4 left whole with skins on & 3 peeled and sliced
  • Salt
  • Ground black pepper
  • 20-30 gbutter
  • A fewsprigs fresh thyme
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Steps

Varies according to bird size: typically 90-120 mi
  1. 1

    Pre-heat the over to Gas Mark 7 or electric equivalent (Circotherm 180C).

  2. 2

    Arrange the carrot and onion slices in a roasting pan, to make a firm base for the chicken.

  3. 3

    Gently pat the chicken with kitchen towel. Then insert the lemon quarters and whole garlic cloves in the cavity.

  4. 4

    Place the chicken breast-side down (yes, I know that this is not the normal way) on top of the vegetables in the roasting pan. Season liberally, rub in the butter and top with the thyme sprigs.

  5. 5

    Place the pre-heated oven for 20 minutes, then lower the heat to Gas Mark 4 or electric equivalent (Circotherm 160C) and cook for 40 minutes per kilo or until the chicken is cooked.

  6. 6

    Remove the chicken and allow to rest for 20 or so minutes, first discarding the thyme sprigs and whole garlic cloves (to compost!).

  7. 7

    Use the juices and lemon-infused vegetables to make gravy.

  8. 8

    Serve with your choice of accompaniments. Today we had roast potatoes, cabbage and carrots.

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John A
John A @JohnA
on August 23, 2021 16:17
Essex
I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.
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