SUMMER ROAST CHICKEN
We’re gonna roast a chicken for lunch. Cool. Cool, cool, cool. Cool, cool, cool, cool, cool. Cool. Nobody’s going to get salmonella poisoning, right?
Relax, you’ve got this. It’s one of the easiest things you can do. It all just depends on timing and temperature. If you get these basics right, everything will be perfect!
This recipe infuses a little tart from a lemon stuffed into the chicken with some soft herbs, and a generous amount of extra virgin olive oil. It’s just so tasty and it smells amazing when cooking.
Roasting chickens are actually much cheaper to buy then you’d think. I love a Steggles chook which shouldn’t cost more than $12 dollars from Woolworths or Coles. Butcher’s chickens will be more expensive; but, the chickens will have lived a higher welfare lifestyle eating better over their lifespan so will taste better when cooked.
For this recipe, you’ll need a chefs knife, chopping board, roasting tray, measuring cups, tongs, a carving knife, and carving fork.
1 whole roast chicken
1/4 cup extra virgin olive oil
1 bunch of fresh mixed herbs (thyme, oregano, parsley, rosemary, sage)
4 garlic cloves
1 leak (halved lengthways and washed)
2 carrots (halved lengthways and washed)
2 potatoes (halved and washed)
Salt and pepper
Step 1: Preheat your oven to 180 degrees Celsius (fan forced).
Step 2: Begin preparing your chicken, remove the packaging and place it on the roasting tray you intend to use in the oven.
Step 3: Make your herb rub. Combine your herbs and two cloves of garlic on a chopping board. Using a chefs knife, roughly chop the herbs until they are fine and combined. Scrape together in the centre of the board and squeeze the juice of one lemon and pour over the extra virgin olive oil. Use your fingers to combine and season generously with salt and pepper.
Step 4: Rub the herby mixture all over the chicken. Pay close attention to the small crevasses ensuring the chicken is completely covered.
Step 5: Prick your remaining lemon and place it gently inside the chicken. This will infuse the chicken with a citrucy taste and keep it moist throughout the roasting process.
Step 6: Thinly slice the remaining garlic cloves and place them in the chicken along with the lemon.
Step 7: Now to prevent your chook from sticking to the tray and stewing in the juices that fall away, you want to make a trivet that the chicken can sit on. This where the veggies come in. Arrange your prepared vegetables on the roasting tray and place your chicken on top.
Step 8: Transfer the roasting tray to the oven and roast for 30 minutes per 500 grams of chicken. You’ll know the chicken is done when the skin is brown and crispy and when pricked there are clear juices that flow out of the meat. If the juices aren’t clear, return to the oven for a further 20 minutes and prick again.
Step 9: Take the chicken out of the oven and cover the whole thing in foil for 10 minutes. This helps trap all the flavour inside, redistribute the juices, and slow down the cooking process.
Step 10: Carve the chicken however you like and serve.