Roast Chicken

Name: Roast Chicken
Prep time: 15 min
Cook time: 60 min
Yield: 6 to 8 servings
Cuisine: Pub Grub Classics
Ingredients: Whole Chicken — 1; Fresh Marjoram — 15 g; Fresh Parsley — 15 g; Fresh Basil — 15 g; Olive Oil — 2 tbsp; Salt — To taste; Black Pepper — To taste; Butter — 30 g; Lemon — 1; Onions — 2; Garlic — 1 head; Plain Flour — 1 tbsp; Water — 500 ml

This sensational homemade roast chicken features a whole bird stuffed with a hot lemon and fresh herbs, tucked with butter under the skin, and roasted over an onion and garlic trivet. Delivering an unbeatable comforting depth of savoury flavour and extraordinarily juicy meat, this ultimate British classic brings traditional Sunday roast comfort food straight to your home kitchen.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 60 minutes

Servings: 6 to 8

Notes:

Finely chop fresh herbs such as marjoram, parsley, and basil, mix with olive oil, salt, and pepper to create a fragrant herb oil.

Score the skin around the chicken leg joints and pop the ball joints to ensure even cooking.

Make confident slices down to the bone in the chicken thighs to help them cook at the same rate as the breasts.

Gently separate the skin from the chicken breasts to create a pouch, insert fresh herb mixture and slices of butter to keep the meat juicy.

Pierce a whole lemon with a knife and heat it before placing it inside the chicken cavity as a citrus and thyme aroma bomb.

Tie the chicken securely with butcher's string to ensure an even roast and shape.

Roast the chicken over a trivet of halved onions and whole garlic cloves in a preheated oven at 225°C for one hour.

Rest the cooked chicken before carving and make a quick pan gravy using the roasting tray juices, flour, and water, then strain.

Prep Herb Oil and Chicken
Chop fresh herbs, mix with olive oil, salt, and pepper. Score the chicken leg joints, slash the thighs, and create a pouch under the breast skin.

Stuff and Truss Chicken
Insert half of the herb mix and butter slices under the breast skin, stuff the cavity with a hot pierced lemon, and tie the chicken securely with butcher's string.

Season and Roast
Rub the remaining herb oil all over the outside of the chicken, place it in a roasting tray on top of halved onions and whole garlic cloves, and roast at 225°C for one hour.

Rest and Make Gravy
Remove the chicken from the oven and let it rest. Meanwhile, place the roasting tray on the hob, stir in flour and water, bring to a boil, and strain to create a rich pan gravy.

Carve and Serve
Carve the rested roast chicken into portions, pouring over any accumulated juices, and serve warm with the homemade gravy.