This takes a fair bit of preparation and time management but once the chook is in the oven you can almost sit back and relax. It is important to keep an eye on your bird but there’s no need to wash up more pots and pans as everything you need to serve a great British roast is in the pan. I have to say, that my roast may even beats my mother’s! A top tip is to take the chicken out of the freezer the night before so it is at room temperature when you start preparing it. If still a little chilled, you will find it super difficult to rub the butter in.
Ingredients:
Whole chicken
Garlic – I use garlic paste instead
Lemon – I use lemon juice instead
Mixed herbs – rosemary and thyme work well
Butter
Oil
Salt and pepper
Carrots, potatoes, onion and other desired veggies
Method:
Pre-heat oven to around 200c
Remove giblets and rinse chicken inside and out.
Remove excess fat and feathers. Pat dry.
Salt, pepper inside of chicken and under skin.
Stuff cavity with garlic, herbs and lemon
Coat outside and under skin with butter
Sprinkle with salt, pepper, herbs
Tie legs of chicken today
Place carrots, onion and other veggies in roasting pan. Toss with oil and seasoning.
Spread around pan and place chicken on top. Places veggies that roast quicker under chicken to stop them over roasting. Pumpkin and sweet potato on will need to be added later as these roast exceptionally quick.
Cover pan in foil and roast for 90 minutes.
Pre-boil potatos and add to pan, tossing the oil over all veggies and chicken.
Continue roasting for another 1-2 hours uncovered. Check and toss everything in oil every 30 mintues using the oil in the pan. Only add extra if needed.
Remove from oven, cover and let stand for 20mins before serving. Juices should be clear, veggies well roasted and the chicken should have a golden crisp.
I use the juices from the chicken to make a creamy garlic sauce. Just add cream cheese, mixed herbs, garlic paste, milk and a little flour.
