How To Cook Delicious Roast Chicken
Roast chicken is one of the world’s most popular dishes – cooked well it is one of the best. Succulent meat, crispy skin and delicious flavour are some of the elements that make it so good.
Everyone has a different method of cooking roast chicken, and if you’ve never cooked it before it can be hard to decide which way to do it. We’ve given you an easy way to cook a delicious roast chicken that is hassle-free, requires very few ingredients and doesn’t rely on any culinary skill to pull off. It’s easy, and it’s delicious!
Ingredients and Utensils
To make this roast chicken you will need one whole chicken, some sea salt and some black pepper. You will also need a temperature probe to check when the chicken is done – this is very important as under cooked chicken is VERY dangerous!
You don’t use any fat or oil on this chicken, and there’s no basting either, so it’s incredibly easy to do. The result is delicious, and after you’ve cooked it this way you’ll never bother with basting again!
The secret to cooking a great roast chicken is making it simple. There’s no need to mess around with excess, unneeded ingredients and methods – the flavour is in the chicken itself, so don’t obscure it with tonnes of extra flavours that aren’t needed.
If you buy a chicken from the supermarket you can usually get one that is already trussed – if you can, do this! It makes your job much easier and will help to get a better result. Do not cook a whole chicken without trussing it first (trussing is the tying up of the chicken). The trussing helps to cook the chicken more evenly and helps you to get a better result.
Next, preheat your oven to 220 degrees C (425 degrees F). Dry the chicken using kitchen towels – make sure it is very dry (this helps to crisp up the chicken skin and makes a super texture).
Season the chicken thoroughly with sea salt and black pepper. Don’t be shy – this is a very generous seasoning. Then, put it in the oven and leave it to cook for 1 – 2 hours (longer for larger birds, shorter for smaller birds. A 5 pound bird will cook in around 1.5 hours)
Don’t use any extra fat (like butter or oil) on the bird as this can create steam, which can prevent the skin from getting crispy and can also make the meat less tender. If the chicken is browning too quickly, loosely cover it with aluminium foil.
Once the cooking time is done, probe the chicken at the thickest part of the thigh and the breast – it should reach 73 degrees C or 165 degrees F. Let it rest for at least ten minutes before carving.
Pour over the juices from the pan and, if you like, you can sprinkle over some fresh thyme as a garnish (although the thyme is optional).
Enjoy – the chicken meat should be wonderfully tender and the skin will be deliciously crispy!
That’s how easy it is to cook an amazing roast chicken for you and your family to enjoy. Try serving it with roast potatoes, or simply serve on a bed of fresh lettuce.