Perfect Roast Chicken Recipe
Make a perfectly juicy roast chicken with crispy golden skin on the outside, enhanced by pan juices and a simple seasoning blend of garlic, olive oil, rosemary, mustard, smoked paprika, and lemon. A classic dinner recipe that never fails!
Servings: 4
Calories: 660kcal
Equipment
- Roasting Pan
- Basting Brush or a spoon: A basting brush is useful for applying marinades, sauces, or melted butter to the chicken during roasting. This helps keep the chicken moist and adds flavour.
- Carving Knife and Board
Ingredients
- 1,5 kg whole chicken corn fed, free range or organic would be ideal
Veggies:
- 2 red onions
- 2 carrots
- 2 zucchini
- 1 parsnip
- 1 red pepper
- 1 yellow pepper
- 1 eggplant
Seasoning ingredients :
- 5 garlic cloves crushed
- 3 tablespoon olive oil
- 2 teaspoon rosemary
- 3 tablespoon mustard
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon smoked paprika
- 30 ml white wine
- 1 lemon
Gravy:
- 1 tablespoon plain flour
- 250 ml chicken stock made from ½ chicken stock cube dissolved in 250 ml hot water
Instructions
- Start by washing the chicken and removing all the remaining feathers. Remove any excess water using paper towels.1,5 kg whole chicken
- Mix all of the seasoning ingredients, including the juice from the lemon, and rub the chicken on the inside and outside the cavity and under the skin.
- Cut a lemon and a peeled red onion into quarters and put them inside the chicken. Place the bird in a roasting pan, cover it with cling film or aluminium foil and place it in the refrigerator for a couple of hours to marinade. I usually leave it for about 3 hours.
- After this time, take the chicken out of the refrigerator and place it on the worktop until it reaches room temperature, for, around 30 minutes or so.
- In the meantime, preheat your oven to 200°C/ 400°F/ gas mark 6.
- Remove the cling film covering the chicken, place the roasting pan with the bird in the oven and cook for 1 hour and 15 minutes.
- In the meantime, peel and cut all your vegetables and season with salt and pepper.
- About halfway through cooking the chicken, remove it from the oven. Use a large spoon to baste the chicken with the juices collected in the pan. Repeat this process a couple of times to keep the meat moist and tender. At this point, add the prepared veggies to the tray for them to cook alongside the chicken.
- The chicken is ready when golden crispy brown. At this time remove it from the oven and leave it to rest for 15 minutes covered with tin foil.
- While the chicken is resting, prepare the gravy.
- Combine the chicken stock and flour in a pan and place over medium heat. Simmer for 2 minutes and stir using a balloon whisk. Season and combine with any remaining juices from the chicken.
- Serve and enjoy while freshly roasted!
Notes
Step-by-Step Guide: You'll find a helpful step-by-step guide to making this recipe on my blog. The photos make it easy to follow along.
Substitutions & Twists: I've listed some great substitutions and variations in the post above, so you can customize the dish to your liking.
Storage: This Classic Roast Chicken can be stored in the refrigerator in an airtight container for up to 3 days.
Tip 1: Marinate the chicken - for at least 30 minutes, this will make the meat more tender and juicy.
Tip 2: Mix the sauce - Use a balloon whisk when stirring the gravy ingredients, the flour will be easily dissolved and the sauce will be very smooth.
Tip 3: 15 Minutes Rest - When the Roasted Chicken is finished cooking, cover it with aluminium foil and let it rest for about 15 minutes before serving.
Nutrition
Calories: 660kcal | Carbohydrates: 37g | Protein: 41g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 1545mg | Potassium: 1478mg | Fiber: 11g | Sugar: 15g | Vitamin A: 7075IU | Vitamin C: 144mg | Calcium: 117mg | Iron: 4mg
