Sadia Hussain
Aug 3, 2017
Herb Roasted Chicken Recipe
Roasted chicken is a simple dish to make so don't be intimidated. Plus, leftovers can be saved for sandwiches, noodles, salad or a casserole.
London opened up a whole new world for me with cooking and baking. I don't know if it was the weather or the fresh produce or the entertaining TV chefs or the fact that my children were enjoying different foods as they were growing older that made me want to shop, cook, feed and repeat!
One of the most delightful things I learnt was all about Sunday Roast. A time where British families get together on a Sunday and have a special meal consisting of a roasted chicken (or other meat) and all the trimmings...I loved watching chefs like Jamie Oliver and Nigella Lawson prepare these simple but glorious meals that were to be shared with family and friends around the table.
There are no hard and fast rules for roasting a chicken. EXCEPT… even if you don’t like chicken skin, leave it on to roast or your bird will be dry. And, do allow the chicken to rest before cutting into it otherwise all the juices will flow out, again leaving the bird dry.
Follow my recipe for a perfectly browned, crispy-skinned, fragrant, moist bird...or feel free to tweak to your own taste.
Herb Roasted Chicken Recipe
Sadia Hussain
SERVES
5
TOTAL TIME
1 Hour 40 Minutes
INGREDIENTS
1kg/2lbs whole roasting chicken
1/4 cup unsalted butter, softened
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 large lemon, juiced
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
6 garlic cloves, in their skins
1 large lemon cut into four wedges
2 carrots, peeled and cut in half
2 medium potatoes, peeled and cut in half
2 celery sticks peeled, and cut in half
METHOD
Preheat oven to 200C/400F.
In a bowl mix butter, thyme, sage, lemon juice, salt and pepper.
Rub this paste all over the chicken, inside and out.
Place in a roasting pan breast side up.
Stuff garlic cloves inside the cavity and remaining all around the chicken.
Put lemon wedges around the chicken.
Put the chicken in the oven, uncovered for 20 minutes then lower oven temperature to 350 F/ 190 C for about 20 minutes.
Put potatoes, carrots and celery around the chicken.
Baste chicken with juices throughout roasting time.
Roast until potatoes are tender. Take out of oven and allow to rest for 15 minutes before carving.
Tips and Bits
You can take all the juices from the roasting pan and thicken with a flour and butter mixture to make gravy.
I like to tie the chicken legs before roasting.
Feel free to add parsley, rosemary or any other herb or spice you fancy.
I find it easier to cut whole roasted chicken pieces at the joints with kitchen shears.
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