Is it cheating to use the same photo for two posts? I feel like I’m breaking a rule. It’s just that I hadn’t intended on blogging about my roast chicken and therefore only took one photo.
Have now decided that since it’s one of my very favourite meals and since this method for cooking a bird has never failed me, I’d very much like to share it.
The following method produces crispy skin, moist meat and a rich, fuss-free gravy.
Simple Roast Chicken
(Serves four or two with lots of leftovers for tomorrow’s risotto/soup/etc)
1 free-range chicken (1.8-2 kg)
Salt and pepper
30g butter, at room temperature
Handful of thyme
2 garlic cloves, skin left on and squashed
1 glass white wine
1 glass water (plus extra to top up)
Preheat oven to 190oC.
Place the chicken in a roasting tin and season inside and out with salt and pepper. Massage into the skin well.
Rub the butter all over the chicken.
Squeeze the juice of the lemon over the top then place the squashed lemon halves plus the garlic plus most of the thyme into the cavity of the bird.
Sprinkle the remaining thyme around the bird and pour the wine and water into the roasting tin.
Roast for 1hr 30 mins, topping up the liquid if it evaporates too much (you want the bottom of the tin to contantly be covered in approximately 1cm of gravy.
Remove chicken from the oven (testing to see if the bird is cooked through). Drain the juices out of the cavity back into the roasting tin then place the bird on a big plate to rest for 15 minutes.
Meanwhile, place roasting tin on top of the stove. Pout the stock into the tin and bring to a boil. Reduce slightly whilst stirring to incorporate all the tasty sticky bits at the bottom of the pan.
Ta da! Gravy. Serve with the carved chicken. 🙂
PS Excuse my brevity. Another busy week.
You got me at crispy skin 😉 Thanks for sharing the tips.
I just saw your previous post (just catching up with blog reading) and I want to make the bran muffins.
I think the wine has something to do with the moistness and plumpness? Thank you for sharing, Wendy!!
It looks delicious, Wendy!!! So nicely browned… Just the way I like my chicken!
I will have to take that chicken out of the freezer and get on with it. The skin does look nice and crispy!!
Nora – I made them again at the weekend. They’re really good!
Pille – Not sure what it is but it makes damn good chicken!
Patricia – Me too. 🙂
Bellini – The skin’s my favourite bit. 🙂
One thing is wrong on your ingredients Wendy – it should be 2 glasses of wine – one for the bird and one for you while preparing the bird!
Looks delicious! Your photo looks just as good this time as last!
My mom always put the lemon inside the chicken, just like you 🙂
It’s your picture, so it’s cool. Of course, beware of the Food Blogging Paparazzi! 😉
Oops, that last one is Susan from Food Blogga. Sorry.
Deb – Silly me! 🙂
Maryann – Lemon and chicken are perfect partners, don’t you think?
Susan – You’re funny. 🙂
we got our 1st snow today, so I think that roasting a chicken would be the perfect accompaniment to this weather! I don’t have a trusted recipe yet, so I’ll keep this one in mind. thank you! hope you had a lovely new years.
I do an even simpler one: prick 2 lemons all over with a toothpick. Stick them in the chicken. Roast breast side down for 30 min then up foor 40 more. Incredibly crispy skin that puffs up like a balloon…
I’ll try yours…. It is an amazingly good looking bird! And I happen to have one in the freezer.
Brianna – You have an oven in your Japanese kitchen? That’s great! I had a tiny grill, two stove rings and nothing else. :S
Katie – And I’ll try your version next time too. 🙂
Looks fantasic. You got me with crispy skin and moist meat. But what about the temp. You didn’t mention it!
1) No, it isn’t cheating.
2) Ah, roast chicken. Comfort in a crispy, greasy, salty, flavorful shell.
3) Hang in there through the busy-ness. It will let up, sometime!
Warda – Crap! You’re right! Fixed now. 🙂 Thank you!
Christina – A) Good, B) Couldn’t put it better myself & C) Here’s hoping it’s before Easter!
Definately not cheating! And what could be better than a good roast chicken. I make mine in almost the same way, but not with the wine in the bottom so will try that next time. I poured wine into the tin when I did the Christmas turkey and was impressed with the almost instant gravy that resulted! Hope you are getting a chance to relax over the weekend!
yeah we do, but the oven is the size of a microwave so it has to be a very small chicken, or better yet, chicken pieces! we also have the funny stove rings that you had 🙂
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