Well it’s Sunday and I was cooking a roast chicken for this evening’s dinner and I remembered a friend who hadn’t cooked one before. She had always bought chicken breasts, and although the whole chicken is a little bit more, there is a lot more eating in it which makes it better value. Plus you can make soup with leftovers ;) This is a simple way to prepare it that I always use.
Put 2 tablespoons of olive oil in an-oven safe container put the chicken on top of it. Stuff the carcas with onions, garlic, ginger, stuffing, oranges, lemons etc and put a half a mug of chicken stock into the container. You can also put vegetables in the container too.
At this point I like to put some bacon onto the chicken if I have it or some rosemary and thyme. Then put a little bit of olive oil on top of the bacon or chicken and then loosely cover the container with aluminium foil (tin-foil) and put it in the oven at 150 degees Centigrade in a fan oven (sorry i dont know what that is gas mark, but just over half-way on the dial) for 30 mins (i set a timer so as i don’t forget).
When the time is up, with oven gloves on, remove the chicken and set onto the counter. Take off the foil (this is just helping to steam the meat from the inside), turn it upside down into the juice and put back in the oven, this time for 15 mins. Set your timer again
When this 15mins is up, flip it back up to the original side and let it cook for another 15mins. Check that it is cooked by sticking a knife into it and seeing if the juices are clear. I also like to cut into the “hip” part to see if it’s still red or pink. If it is, then crank up the temperature or just leave it in longer until it’s done. This works for me, but I find my oven is very hot and takes less time than when i read instructions for other items (frozen pizza etc).
What I like to serve with this is some roast potatoes (which I peel, quarter and pre-cook in the microwave for a few minutes covered with about 2 tablespoons of water. Then I either throw them in with the chicken and let them roast, or put them in a little bit of sunflower or vegetable oil and roast them in a separate dish. And with that some peas, carrots, spinach, fennell, sweet potatoes….