101 Roasted Chicken
Crispy skin and a tender and juicy meat. Let me show you how to make the perfect roasted chicken!
There are many people out there that only buy the chicken in parts. Boneless, skinless chicken breasts and sometimes drumsticks if they are feeling adventurous. This is because many are intimidated by the thought of even dealing with a whole chicken.
The truth is though, roasting a chicken is relatively easy. In fact, sometimes it can be easier than cooking it in parts. Not only is it easier, but it’s fast. You can have a full dinner on the table in about an hour and a half, give or take with lots of time to relax while it roasts too!
For me roasted chicken is a classic Sunday meal that usually leaves me with plenty of leftovers for weekday lunches!
Let me share with you my essential tips on how to roast the perfect chicken!
- 1 whole chicken (about 1.6 kg)
- 2 tbsp butter
- salt and pepper
- 1 whole lemon
- fresh thyme, parsley, rosemary
Remove the chicken from its packaging, rinse inside and out and and pat dry with paper towels. Season the inside with salt and pepper.
On a cutting board gather the fresh herbs, season with salt and pepper and chop them up
With a sharp knife make some cut on the tights to ensure that the breast and tights will cook evenly and at the same speed.
Gently lift the skin on top of the breast, pull it towards you and slowly slide 2 fingers under the skin. Be gentle and very careful not to rip the skin, you just want to lift it up making a small pocket
Slide most of the herbs under the skin of the chicken breast and then add 1 piece of butter per side. Rub the remaining oil/herbs on top of the chicken.
Place a whole lemon inside the chicken, then cross the legs together and using a cord tight them up, run the cord on top of the breast between the wings, then flip over the chicken and tight the cord around to lock everything together. This will ensure that the chicken will cook evenly.
Place the bird on a baking tray into a pre-heated oven at 200 C and cook for about 45-50 min