Classic roast chook – moist on the inside, crispy skin – perfection!
30 minutes prep, 2 hours to cook
Free-range chicken – 1.8 – 2kg
1 lemon, halved
120g butter, melted
4 cloves of garlic, minced
2-3 TB fresh herbs – oregano, thyme, tarragon, parsley (or dill – whatever combination you like!)
1 onion, quarted
2 bulbs of garlic, cut in half to expose the cloves
1 cup white wine or chicken stock
1 cup fresh breadcrumbs
100g onion paste
100g tomato paste
1 spring onion, chopped
50g melted butter
1 ts minced garlic
4-6 dried tomatoes, chopped
2 TB fresh herbs – oregano, thyme, parsley
Juice from half an onion
(optional – fried bacon and onion pieces)
salt and pepper to taste
2 cups pan juices
100g onion paste – this is very tasty, but optional
¼ cup cream
Baster ( I don’t have one yet!! I used a giant syringe for brining meats.)
Preheat oven to 220° C
1 – Get chicken to come to room temperature (30-60 minutes out of the refrigerator)
2 – Combine lemon, butter, garlic and herbs
3 – Combine all stuffing ingredients. Place one lemon half inside the chicken cavity. Fill the rest of the cavity with the stuffing, then finish off with the other lemon half to hold it in place.
4 – Loosen the skin on the top side of the chicken, including the drumsticks.
5 – Line the baking dish with the large pieces of onion and garlic. Place chicken on top and pour most of the butter mixture under the skin. Massage to make sure it is evenly spread.
6 – Place the chicken on top of the onion and garlic chunks. Pour the rest of the butter over the chicken, sprinkle with salt and pepper and rub it in.
7 – Tie the legs together with cooking twine, crossing them over.
8 – Pour the wine/stock into the base of the pan.
9 – Roast for 10 minutes, then turn the heat down to 180° C. Roast for another 1 hour and 15 minutes, basting with pan juices every 20-30 minutes.
10 – Rest for 15 minutes, uncovered. This give you time to make gravy!!
11 – Melt butter in a small saucepan. Add flour and whisk over medium heat for 1 minute.
12 – Add pan juices, starting slowly and whisking constantly.
13 – Add onion paste and cream. Continue whisking over medium heat for another 2 minutes.
Method: Roast vegetables
1 – Pre-cook vegetables such as potato, carrot in the microwave for 10 minutes
2 – Arrange in a baking tray with sweet potato, chopped onion or leek, mushrooms, garlic cloves, parsnip… with duck fat or something else tasty. Sprinkle with herbs and/or paprika if desired.
3 – Pop in oven when chicken has an hour left to cook. Toss every 20-30 minutes and add more fat if needed.