Roast chicken

Name: Roast chicken
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 unwaxed lemons; 2 kilograms organic or free-range chicken, about 1.8kg; 6 bay leaves; 1 small bunch rosemary, broken into sprigs; 2 whole garlic heads, cut across the middle; 2 kgs potato, peeled and quartered; 2 Tbsps sunflower, vegetable or mild olive oil; 50 grams butter, very soft

You can never have too many main course recipes, so give Roast chicken a try. This recipe covers 42% of your daily requirements of vitamins and minerals. One serving contains 857 calories, 51g of protein, and 51g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. It is a good option if you're following a gluten free diet. A mixture of unwaxed lemons, potato, mild olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. Users who liked this recipe also liked Chicken Stock using Leftover Roast Chicken, How to Roast a Chicken, and Roast Chicken.

Instructions

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Halve the lemons and prick one half all over with your knife.

Ingredients you will need

Lemon

Equipment you will use

Knife

Cut the rest into wedges and set aside. If the chickens legs are tied with string, remove it.

Ingredients you will need

Chicken

Put the lemon half inside the cavity with a bay leaf, a few sprigs of rosemary and one half head of garlic.

Ingredients you will need

Bay Leaves

Rosemary

Garlic

Lemon

Assemble the roast: Tip the potatoes and remaining garlic into the roasting tin, toss with the oil and season. Push the potatoes to the edges and sit the chicken in the middle.

Ingredients you will need

Potato

Whole Chicken

Garlic

Cooking Oil

Brush butter all over the breasts and legs with your pastry brush. Season and make sure the potatoes are evenly spaced around the tin. Re-tie the legs if you like.

Ingredients you will need

Potato

Butter

Equipment you will use

Pastry Brush

Roast and check its cooked: Roast in the centre of the oven for 1 hr 10 mins, brushing twice with more butter during cooking. To check that its cooked, push a skewer through the thickest part of the thigh. The juices will run clear when ready. Lift the bird out of the tin with the wooden spoons and sit it on your board or platter. Cover with foil and rest. This will give a juicier chicken.

Ingredients you will need

Whole Chicken

Butter

Equipment you will use

Wooden Spoon

Skewers

Aluminum Foil

Oven

Crisp potatoes and add flavour: Turn oven up to 220C/fan 200C/gas 7 and put the shelf up one rung. Toss potatoes, remaining herbs and lemon wedges in the pan juices, then roast for 15-20 mins, turning once, until crisp.

Ingredients you will need

Lemon Wedge