Main · British
Sunday roast chicken
The whole bird, lemon and herbs in the cavity, fat from the bottom of the tin.
A Sunday roast chicken is the centrepiece of a relaxed family meal, all crisp skin and tender meat. The keys are a hot oven, a well-seasoned bird, and resting it before carving. It is forgiving, feeds a crowd, and the carcass makes excellent stock the next day.
Ingredients
- 1.6 kg whole chicken
- 1 lemon, halved
- 1 bunch thyme or rosemary
- 1 head garlic, halved across
- 40 g butter, soft
- 2 tbsp olive oil
- flaky salt and pepper
Method
- Heat oven to 200°C. Pat chicken dry.
- Rub all over with butter and oil. Season generously.
- Stuff lemon, herbs, garlic into the cavity.
- Roast until juices run clear and thigh hits 75°C, about 20 min per 500g.
- Rest 15 minutes loosely tented in foil before carving.
Tips
- Pat the skin dry and rub it with salt before roasting for the crispest result.
- Bring the chicken to room temperature for about thirty minutes before roasting so it cooks more evenly.
- Keep the carcass after dinner and simmer it into a stock for soup or risotto the next day.
Common questions
How long do I roast a chicken?
As a guide, roast at around 200C for about twenty minutes per 500g plus an extra twenty minutes, then check the juices run clear.
Should I cover the chicken while roasting?
Roast it uncovered for crisp skin. If it is browning too fast before it is cooked through, tent it loosely with foil.