Glistening and crisp skin on moist succulent chicken, roasted to perfection. It’s always stared back at me from those glossy pages of a favorite dog-eared British cookbook that I stole from my mom. Mused and sighed at, thought about and left for another day soon. That soon came rather late but make it, I did. It was just as promising as it looked. This roasted chicken is oh so simple! It’s certainly does make a tempting and impressive main dish with the possibility of so many creative side dishes to compliment it. The best part is, it cooks by itself!
Pat the bird dry and gently lift the skin around the cavity and push between the breast meat and skin using your finger tips or a spoon, bottom side up (Oh, you can do it!) and work over the breast, sides and the legs easing the skin away.
Tada! Now spoon in the buttery lemon mixture between the skin and the flesh and distribute evenly.
Rub the remaining herbed butter on skin and let the chicken sit absorbing flavors for an hour or even 6 (refrigerated) till you are ready to pop it into a preheated oven. I only use the bottom burner and keep the top grill and induction fan off or else the lovely skin will dry out and char before the chicken is cooked inside.
If you feel that one side is browning faster, you can always rotate the birds. When the roasts have been in the oven for an hour, insert the tip on a skewer or knife 1 inch deep into the thigh joint and see if the juices run clear (not pink).
Voila! Your roast is ready!
Mmmm… if not, give it another 15 min. And if you are still unsure, give it a small slit and check for the color of meat near the bone, it shouldn’t be pink.
You can serve it whole or carve into pieces and serve with some roasted potatoes and that rich velvety gravy on the side! I prefer to serve it in its full wholesome glory and enjoy the anticipation while it’s carved!
- 1 Broiler Chicken with Skin (2-2.5 kg - Defrosted)
- 3 tablespoons Butter
- 2 table spoons Lemon Juice (keep the squeezed halves)
- 1 tsp Sea Salt or Regular Salt and some extra to sprinkle
- 3 Sprigs of Fresh Rosemary finely chopped or 2 tsp Dried Rosemary
- 6 Peeled cloves of garlic halved
- 2 Cloves Garlic chopped
- String to tie the bird’s legs so it doesn't run away
- Now to serious business!
- Preheat your oven to 180°C/355°F/Gas Mark 4
- Mix together butter, chopped garlic and rosemary, lemon juice and salt.
- Stuff the birds with lemon halves, garlic cloves and rosemary springs.
- You can roast it on a oiled wire rack with a pan under it to catch those delicious rich juices or you can line a pan with an aluminum sheet and put the bird on it.
- Roast the chicken for an hour. You will notice the chicken skin starts to turn to a lovely golden brown.
- Once done, take the roast out and cover it with foil (or an upside down pot) and let it rest for another 15-20 minutes.
- Meanwhile, strain those lovely flavorful juices into a saucepan. Season it with some salt and some lemon juice and thicken to a gravy consistency with the cornflower slurry.
- Serve and enjoy!