Roast Chicken — The Perfect Sunday Version

Roast Chicken — The Perfect Sunday Version

“A good roast chicken is one of the most satisfying things to cook. It’s simple, it fills the house with the best smell, and the leftovers are endless. I’ve tried complicated versions with multiple techniques — in the end, this simple approach beats them all.”

What You’ll Need

• 1 whole chicken, 1.5–2kg, at room temperature
• 50g soft butter
• 4 garlic cloves, 2 crushed, 2 whole
• 1 lemon, halved
• Fresh thyme sprigs
• Salt and black pepper
• 1 onion, quartered
• 200ml chicken stock or white wine (for the tray)

Let’s Cook — Step by Step

1. Step 1 — Preheat oven to 220°C. Take the chicken out of the fridge 30 minutes before cooking — room temperature chicken cooks more evenly.
2. Step 2 — Mix soft butter with crushed garlic, a few thyme leaves, salt, and pepper.
3. Step 3 — Gently loosen the skin from the breast by sliding your fingers underneath. Push most of the butter under the skin and massage it in. Rub the rest over the outside of the entire bird.
4. Step 4 — Stuff the cavity with the lemon halves (squeeze a little juice over the skin first), whole garlic cloves, and remaining thyme.
5. Step 5 — Put the onion quarters in the roasting tray. Place the chicken on top, breast side up.
6. Step 6 — Pour stock or wine into the tray.
7. Step 7 — Roast at 220°C for 20 minutes, then reduce to 190°C and roast for a further 50–60 minutes (about 40 minutes per kg).
8. Step 8 — Test: pierce the thigh — juices should run completely clear. Or a meat thermometer should read 75°C at the thickest part.
9. Step 9 — Rest uncovered for 15 minutes. This is not optional.
10. Step 10 — While resting, make gravy with the pan juices: skim excess fat, heat on the hob, whisk in a little flour, add stock, simmer 5 minutes.

Kitchen Tip: Resting the chicken is as important as cooking it. The juices redistribute and the meat stays moist when you carve.

Made with fresh ingredients & kitchen love ♥ — meozmedia.com