Roast chicken you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version?
Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time. Break the garlic bulb into cloves, leaving them unpeeled.
Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables. Put the lemon inside the chicken’s cavity, with the bunch of herbs. 6 and cook for 1 hour 20 minutes.
Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning. When the chicken is 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 tin foil and a tea towel and leave aside while you make your gravy. 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 some delicious roast veg. Roast Chicken slathered with a garlic-herb-lemon butter then oven roasted to golden crispy perfection.