Roast chicken, the smell of home. Full of flavour and easy to prepare this recipe is so simple yet has so much to offer. Cooking a whole chicken on a weekend to enjoy with the family makes a wonderful meal, but also gives much much more, with delicious leftovers that are epic in midweek sarnies, to stir-fries and pasta dishes, a whole chicken is staple to cook and use to meal plan for the week ahead saving you time and money.
Hold on to the carcass and make a nutritious bone broth using our recipe here. A deeply nourishing base for many soups and gravies to keep to hand in your freezer for the colder months ahead.
- 1 large chicken
- 1 medium onion
- 1 bulb of garlic
- 3 carrots
- A sprig of thyme
- 2 bay leaves
- 1 lemon
- A knob of butter
- Salt and Pepper to taste
Pre-heat your oven to 180C. Peel and halve the carrots length ways, remove the skin from the onion and cut into segments and cut the garlic bulb in half. Arrange the vegetables along with some of the herbs in the base of a roasting tin which will hold the chicken. Place the chicken on top and spread the butter over the breast and legs. Season generously with salt and pepper.
Cut the lemon into segments and stuff four of them into the cavity along with the remaining herbs. Add the remaining lemon to the roasting tin. Place the chicken in the oven and roast for half an hour before removing to baste the bird with the melted butter and roasting juices from the pan. Return the chicken to the oven and roast for a further hour or so. When the cooking time is up, check the chicken is cooked through by piercing between the breast and thigh with a skewer. The juices should run clear. If not return to the oven for a little while.
Once cooked remove the chicken from the roasting tray, tipping any juices that have collected in the cavity back into the tray. Leave to rest for around 15 mins. Whilst the chicken is resting, make your gravy using the juices from the pan. Carve and serve alongside tenderstem broccoli and roast new potatoes.