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The Ultimate Roast Chicken
Roasting a chicken is such a simple thing to do, and yet one of those dinners that creates a real sense of comfort. We like to brine it first for a juicy, flavoursome meat (see left), but if you don’t have time you can leave out that step. Squeezing lemon juice over the top before cooking makes the skin golden and adds flavour.
Prep Time
10 mins
plus brining
Cook Time
60 mins
plus resting
Serves
6
Dinner
Special Occasions
Kids
Potluck
Dairy Free
Gluten Free
Ingredients
1 whole free-range chicken
1 tsp salt, (if chicken is not brined)
1 lemon
3–4 sprigs thyme, tarragon, or rosemary, plus extra to serve
2–3 bay leaves
AROMATIC BRINE
2 cups boiling water
3/4 cup salt
2 tbsp sugar
1 lemon, sliced
3 bay leaves
a big sprig thyme, or tarragon
10 cups cold water
Method
AROMATIC BRINE
If making Aromatic Brine, place all ingredients except cold water in a large pot
Bring to a boil, stirring to dissolve salt and sugar.
Remove from heat and add the cold water. Add whole chicken and chill for at least 4 hours or up to 8 hours.
Preheat oven to 180°C/350°F fanbake.
Rinse chicken, pat dry inside and out with paper towels and place in a roasting dish.
If you have not brined the chicken, season inside and out with salt.
Halve the lemon, squeeze the juice over and inside the chicken and place the skins in the cavity with some of the herbs.
Tie the legs with heatproof string. Scatter the remaining herbs around the dish.
Roast until the chicken is golden, the juices run clear when it is skewered in the thickest part of the thigh and the liquids inside are brown not red (about 1 hour, depending on size).
Transfer to a carving board, cover with a clean teatowel and allow to stand for 10 minutes before carving.
Serve hot, warm or at room temperature, garnished with extra herbs. If not serving within 3 hours, chill until needed.
