Simple roast chicken

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• PanClanger

  30 October 2011

  PanClanger rated and commented on this recipe

  

  This is an excellent recipe for roast chicken, which I've often over-complicated in the past (adding a bit of every single herb I can get my hands on, for instance) without actually improving! The moral of the story is keep it simple. The juices end up really well-flavoured and the aroma permeates the meat which keeps moist, with a crisp skin. I have found MY way to do a roast chicken. Thankyou!

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• LauraFDay

  30 October 2011

  LauraFDay rated and commented on this recipe

  

  Agree with PanClanger - tried this tonight and this simple recipe gave me my best roast chicken yet. The crispy skin was amazing and the simple cavity filling gave the meat a subtle, but really tasty flavour. This will be the future staple!

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• Kelly

  31 October 2011

  Kelly rated and commented on this recipe

  

  This was so easy and quick! Had a lovely crispy skin! Think I will baste it next time to make it extra succulent tho!

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• Mercury

  22 November 2012

  Mercury rated and commented on this recipe

  

  Made this for dinner tonight (Thanksgiving! I'm an American transplant), it was gorgeous. I didn't have bay leaves so I used some thyme & sage inside and out, this gave the chicken a really nice flavour.

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Ingredients

• 1.8-2kg/4lb-4lb 8oz chicken
• 2 garlic cloves , bashed
• 2 bay leaves
• 50g/ 5oz butter , softened
• juice 1 lemon

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 1 hr 10 mins

Ingredients

• 1.8-2kg/4lb-4lb 8oz chicken
• 2 garlic cloves , bashed
• 2 bay leaves
• 50g/ 5oz butter , softened
• juice 1 lemon

Per serving

564 kcalories, protein 57g, carbohydrate 0g, fat 37 g, saturated fat 15g, fibre 0g, salt 0.59 g

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