Roast Chicken Recipe

Roast Chicken

Have you ever desired to eat chicken that tastes differently? Then we have the roast chicken for you. This is simple to prepare. If you have kids, they would enjoy it and for the adults, it is a meal that would always talk about. The secret is the recipe which we have presented here.

Ingredients

• 2 carrots
• 2 sticks celery
• 1 bulb garlic
• olive oil
• sea salt
• freshly ground black pepper
• 1 lemon
• 1.6 kg higher-welfare chicken
• 2 medium onions
• 1 small bunch fresh thyme, bay or sage, rosemary or a mixture,

Method : You should pile the garlic and vegetable into roasting tray and then drizzle it with olive oil. You should drizzle the chicken with olive oil that is going to be seasoned with pepper and salt. Add the lemon on the chicken to get the flavour out.

You should add the chicken on the vegetable that is in the roasting tray and preheat the oven. Turn the heat down to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes. If you're doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.

Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy.

To carve your chicken : Remove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.

Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.

When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and gorgeous roast veg.