The Perfect Roast Chicken
You cant beat a classic roast. Especially a good chicken one!
1.3kg chicken free range + local
1 cup parsley (loosely packed)
1/2 cup basil
100gms butter softened
4 cloves garlic crushed
375mls chicken stock
Salt and pepper
Sprigs of rosemary
Mixed vegetables potato, pumpkin, sweet potato, whole onions, garlic bulbs, carrots, parsnips. Chopped and tossed in salt, pepper and olive oil.
Steamed green vegetables, broccoli, peas or asparagus.
Preheat a fan oven to 220, cut a 50cm length of cooking twine and set aside.
With a stick blender mix together parsley, basil, garlic, lemon zest and softened butter.
Pat the chicken dry and carefully lift the skin away from the meat on the breast and the leg. Make sure you don’t rip or puncture the skin.
Using a teaspoon ( or your hands) spread the butter mixture under the skin all over the breast and leg meat. Squeeze lemon juice all over the top of the bird and place used lemons inside the chicken. Top with salt and pepper.
Tie the start of the cooking twine around the end of one drumstick. Loop it around the other leg so that they are tied together. Pop a whole bulb of garlic underneath the legs and tie the rest of the string around the parsons nose.
Roast at 220 for 15 minutes. Then add stock to the pan and reduce oven to 180 degrees. Cook for a further 45 minutes basting once with the pan juices.
Put your tray of chopped vegetables on the oven at the same time as the chicken.
Rest for at least 10 minutes. Pour pan juices into a small saucepan and reduce to make jus. Before roasting can sit the chicken on rosemary, bulbs of garlic and sliced onions for extra flavour.
Serve with roasted potatoes, pumpkin and sweet potato ( all roasted for 1 hour along with the chicken) and steamed greens. If you’ve got more than 5 guests I recommend cooking two chooks. The leftovers are fabulous in any case.