The Really Easy Chicken Roast

The Really Easy Roast Chicken

This recipe is an oldie. I have tried so many methods; however, this stands out given its simplicity.

A step-by-step recreation of my favourite roast.

Whole chicken                 2 kg (approximately)

Butter                            2 tbsp

Dried rosemary                1 tbsp

Whole onion                   2 medium

Lemmon                          1

Chicken stock cube          2

Coarsely ground pepper    1 tsp

Red chilli flake                ½ tsp

Milk                               50 ml (approx)

Water                            250 ml (boiling water)

Whole garlic cloves         4

Method:

Untie the chicken; spread out its thigh and wings. Wash and pat dry whole chicken. I am leaving the skin on for this one.

Run boiling water onto the chicken flesh. Pat dry again. This process helps in crisping the skin (also used in roast duck recipe). Wack the oven to the highest temperature (or approx 250 degree C)

In a small bowl crumble up the chicken stock, add the rosemary, red chilli flakes and ground pepper to this. Give it a light mix. Now add the butter and mix well.

For the stuffing, insert the onions, garlic and the lemon into the chicken’s cavity

Now run the butter mixture on to the skin in the chicken, ensuring every nook and corner of the bird is coated.

Butter the roasting tin. I am using a cast iron grill pan (this is my trick). The ribbed pan ensures chicken is cooked from all sides evenly.

Place the roasting tray into the oven. Immediately lower the temperature down to 190 degree C

Baste the chicken with milk every ½ hr or so

Roasting time: 1hr 45 mins (maybe a tad more, depending on your oven)

At the end of the cooking time; leave the chicken in the tray to coo down (10 minutes)

Transfer to a wire rack and rest for another 15 minutes before carving. 

Half an hour into cooking time

Almost at the end of roasting time

Fully done roast chicken

Roast breast of chicken served on a bed of sautéed  green beans