It dawned on me recently when my Twin sister called me to inquire about cooking a roast chicken, that I hadn't yet embarked on penning my thoughts on a cooking a classic roast chicken. A roast chick is something everyone should know how to do. They can be simple or as elaborate as you like, and are always best shared especially when you see the smiles on everyone's faces when you pull off a good one! Standard questions were thrown my way from the Twin, 'how long does it take to cook?' and 'what do you stuff it with?' which reminded me of the time about a year and a half ago when I called my Mother with the same questions. I now have the answers and think cooking a roast chicken or any type of roast takes a bit of practice but a roast they will always be a kick-ass meal.
For starters you can stuff the chicken with anything but it always requires something to moisten the meat. A lemon for instance is a great moistener, it provides subtle flavour and nourishment to the meat. And fresh herbs are always a good accompaniment to provide a fresh fragrance to the meat. As for veges, colour is always a key ingredient for me (my Mother taught me well! Thanks Jannie!).
Embark on cooking my beginners Roast Chook and you'll be on your way to flying colours. Enjoy!
Ingredients
- 1 whole chicken
- 1 lemon
- 1 handful of fresh herbs (rosemary, parsley, thyme etc)
- Schwartz Garlic Italian Spices
- Salt and Pepper to garnish
- Olive Oil
- Potatoes, kumara, parsnip, red onion, pumpkin, carrot, garlic cloves
Gravy
- 2 tablespoons of Gravy Granules
- 2 cups boiling water
- Salt and pepper
Method
- Turn the oven on to 180 degrees
- Cooking times may vary depending on the size of your chicken, check the packet information first
- Squirt some olive oil in the bottom of a roasting pan
- Pierce a lemon with a toothpick and place in the microwave for 40 seconds, this will help to enhance the flavour whilst the chicken cooks
- Place the chook in the pan and separate the legs, carefully place the lemon inside the chickens cavity and stuff the fresh herbs in the hole
- Rub over with extra oil, salt and pepper and the garlic Italian spices
- Cover with tin foil and place in the oven breast side up for the allocated time, checking about half way through
- If the chicken takes about an hour and a half place the washed and chopped veges around the chicken after 1/2 an hour, these should take roughly about an hour to cook through
- Throw all veges into the pan (whole garlic cloves and a couple crushed). Ensure you cover the veges with oil, salt and pepper and to make them crunchy check them every 20 minutes and turn the potatoes, kumara and pumpkin around,
- To check the chicken is cooked through, pierce through the breast with a sharp knife then press down lightly, if the juices are clear then the chicken is cooked
- Remove the veges and set aside, remove the chicken and wrap in foil, set aside whilst you make the gravy
Gravy
- Move the roasting dish onto a low-medium heat on the stove
- Add the gravy granules to the meat juices and stir to combine, add the water as needed
- Continue to stir until gravy is thick, adding more water, granules, or flour to your desired thickness
- Add salt and pepper to taste
Serve this roast with peas, beans, peppers, Yorkshire puddings or any other veges that tickle your fancy.
Enjoy with a nice bottle of wine and great company!
