This is a really easy, super tasty, Simple Roast Chicken recipe that anyone can do. It’s also super quick. OK so it takes about 2h overall, if you factor in the time it takes to heat the oven, cooking, resting and carving, but actual hands on prep time is less than 10 minutes!! That’s my kind of recipe.
What’s great is it means you can either go away and leave it and come back in time to do some quick boiled new potatoes and a simple salad while the chicken is resting or else you have loads of time to do roast potatoes / bread sauce / steamed veg / gravy or whatever else you fancy serving with it and still enjoy a sit down!
One of the problems with roasting meat is that recipes usually suggest you roast meat at 180oC and yet roast potatoes need to be done at 200oC to get really crispy. Happily the solution is simple – roast your meat at 200oC too! This has the added benefit of being quicker and making the skin even crispier.
For fabulously tasty, yet super easy roasties check out my simple roast potatoes.
I have to admit to being a bit obsessed with safety when it comes to chicken – but the idea of food poisoning makes me very nervous so here goes…
Remember when handling chicken to be very careful to avoid spreading bacteria. Don’t wash your chicken (this can spread bacteria all around the sink), wash your hands every time you touch the raw chicken and wash any boards, utensils etc. that come into contact with the raw chicken. Ideally you should have a separate board for raw chicken, but if you don’t, just make sure you really scrub it clean with lots of hot, soapy water when you’ve finished.
- 2kg chicken
- Olive oil
- Salt and pepper
- A few sprigs of rosemary, roughly chopped
- Half a lemon (optional)
- Chicken juices
- 2 tablespoons flour
- ½ litre boiling water or chicken stock
- Try to get the chicken out of the fridge about half an hour before you need it. This will allow it to come back up to room temperature and will mean the chicken will cook more evenly.
- Preheat the oven to 200C While the oven is heating get your chicken out of its packaging and pop it on a board and snip off the little bit of string holding its legs together.
- Wash your hands then sprinkle the chicken with a little salt and pepper, the rosemary and a good drizzle of olive oil. Rub the salt, pepper, rosemary and olive oil all over the chicken and then pop into a roasting tray.
- If you are feeling fancy you could pop half a lemon into the cavity and maybe a bit of the rosemary.
- Wash your hands (I told you I was obsessed!) and then put the chicken in the oven for 1h30.
- When the time is up, check the chicken is cooked (see note below) and put it on a board or a plate (I use a clean roasting tin to collect the juices) to rest for 15 minutes before carving.
- Try to scoop out as much fat as possible from the roasting try so you are just left with the lovely chicken juices. (You could drizzle a few spoonfuls of the chicken fat on the roast potatoes for extra chickeny flavour, or just save it for another day.)
- Put the roasting pan on the hob and sprinkle over the flour. Stir constantly, scraping the bits off the bottom of the pan. When the juices are bubbling and the flour is all incorporated, pour in ½ litre boiling water or chicken stock and bring back to the boil. Add any juices from the resting chicken and then bubble for about 5 minutes and pour into a jug. (You can strain it through a sieve if you want a perfect liquid with no bits in it.) Easy!
Love Chicken? Check out my collection of Easy Peasy Chicken Recipes