Andrea's Roast Chicken Recipe
Ingredients
| Lemon thyme chopped to make 2 tbsp, plus a few sprigs | ||
| Parsley chopped to make 2 tbsp | ||
| Shallot 1, diced | ||
| Butter 75 g, softened | ||
| Chicken 1 large, 2.25 kg | ||
| Olive oil | ||
| Lemon 1, quartered | ||
| White wine | 150 Milliliter | |
Directions
Heat the oven to 220C/fan 200C/gas 7.
Chop the herbs finely, mix with the shallots into the softened butter and season.
Separate the skin from the breast and carefully spread a handful of butter under the skin, smoothing as you go.
Put the bird into a deep roasting tin.
Drizzle with olive oil and massage it in, then top with the extra thyme.
Place lemon quarters inside the bird and drizzle the wine all over the chicken.
Roast the chicken in the centre of the oven for 20 mins and then reduce the temperature to 190C/fan 170C/gas 5, and roast for a further 1 hour 15 minutes, basting frequently (if the skin darkens too quickly cover loosely with foil).
Check the chicken is cooked by piercing the thigh and seeing if the juices run clear (if they are pink then keep cooking until they are clear).
Remove from the oven, cover loosely with foil and leave to rest for 15 minutes before carving.
Put the roasting tin on the hob and simmer the juices until they are glossy, then season.
Serve with roast potatoes and seasonal veg.
Any leftovers are great the next day in sandwiches.
Chop the herbs finely, mix with the shallots into the softened butter and season.
Separate the skin from the breast and carefully spread a handful of butter under the skin, smoothing as you go.
Put the bird into a deep roasting tin.
Drizzle with olive oil and massage it in, then top with the extra thyme.
Place lemon quarters inside the bird and drizzle the wine all over the chicken.
Roast the chicken in the centre of the oven for 20 mins and then reduce the temperature to 190C/fan 170C/gas 5, and roast for a further 1 hour 15 minutes, basting frequently (if the skin darkens too quickly cover loosely with foil).
Check the chicken is cooked by piercing the thigh and seeing if the juices run clear (if they are pink then keep cooking until they are clear).
Remove from the oven, cover loosely with foil and leave to rest for 15 minutes before carving.
Put the roasting tin on the hob and simmer the juices until they are glossy, then season.
Serve with roast potatoes and seasonal veg.
Any leftovers are great the next day in sandwiches.
Chef
