My Perfect Roast Chicken

My Perfect Roast Chicken

My Perfect Roast Chicken

Image courtesy of digitalart

I love cooking a roast. It’s one of those fail safe meals that I know everyone will eat and enjoy and that I can just throw in the oven and not have to mess about with. I honestly believe you really don’t need to mess about when making the perfect roast chicken.

Here are my top tips for my perfect roast chicken:

1. Remove the chicken from the fridge at least 30 minutes before cooking, this allows the meat to relax and improves the cooking process

2. Always take off the string, lift the legs away from the body to give heat the best chance of circulating and to allow even cooking

3. Cut a lemon/lime (or both!) in half and place both halves in the cavity, the steam created by the fruits heating makes the chicken very moist and gives it a lovely gentle taste

4. Smash a couple of cloves of garlic and place in the cavity with the fruit, this adds lots of flavour to your meat – you can season the chicken at this point if you wish, I find that with the garlic texture and lemon/lime it doesn’t need it but feel free to season with salt and pepper

5. Place the chicken in an oven dish and cover with foil (lightly grease the foil so that the skin doesn’t stick)

6. Roast the chicken at 200°C for 45 mins per kilo plus 20 minutes (if you like really crispy skin remove the foil for the final 20-25mins)

7. Remove the chicken and allow to rest for 10 minutes minimum before serving – this makes the meat really succulent

8. Serve with roasties, mash, vegetables and of course a big fat yorkshire pudding!

For me these tips make for my perfect roast chicken, do you have any foolproof roast tips?


My Perfect Roast Chicken — 4 Comments

  1. I always heat the oil in the baking tray first and slice the thighs a couple of times and then put the chicken in the tray on its side to almost over cook the thigh before roasting in the normal way!

    • I don’t use any oil in my pan at all, only a really tiny amount on my foil. I agree about overcooked thigh meat though, I sometimes cook as normal then take the breasts off and pop the rest back in the oven to over cook the thighs for salads etc

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