Easy roast chicken
- Preparation and cooking time
- Cook: -
- Plus resting
- Serves 10
Make our easy roast chicken as a feast for the family at the weekend. Serve this Sunday lunch favourite with seasonal veg, roast potatoes and gravy
- STEP 1
Heat oven to 200C/180C fan/gas 6. Sit your chicken in a roasting tin. Ease the skin away from the breast and push the butter underneath the skin. Tuck a couple of fresh sage leaves in there too, if using.
- STEP 2
Sprinkle the skin with the sea salt and some black pepper. Pour water into the bottom of the roasting tin to fill it about 1-2cm deep.
- STEP 3
Cover the chicken with foil and roast for 1 hr. Remove the foil and continue to roast for 20-30 mins until the skin is golden, the chicken is cooked and all the juices run clear.
- STEP 4
Pour the juices into a jug to use in gravy. Put the chicken on a board and cover with foil and a clean towel or tea towel. Leave it to rest for 15-20 mins, then carve.
WANT TO TRY A TWIST ON SEASONING?
Instead of seasoning your chicken with salt and pepper, try sprinkling the meat with chicken salt. To make chicken salt, put 1 chicken stock cube in a mini food processor along with 100g coarse sea salt and 2 tsp thyme. Pulse a few times to grind the stock cube and to disperse it through the salt.