we all love a good roast chicken dinner but does the very thought of cooking it from scratch scare the bejesus out of you? When it come,s to a roast with all the trimmings, can the timing get to you, or are fretting its not cooked the whole way through.
Well not anymore. I want you to say,,, “I’m afraid of no Roast”… If your not the main cook in the house, or never have cooked a roast chicken before with all the trimmings or even if you are the main cook and fancy giving a handier way a shot .. I have the perfect method here, finishing up with the juiciest chicken you will ever taste (trust me!!! have I let you down yet?) and the good thing is it basically cooks its self …
All the ingredients cost less than €15 and will feed a family of 6 easily, There,s no fancy ingredients, that you won’t be able to find in your local budget supermarket and I will guide you every step of the way, making this the perfect midweek meal.
You only need a small saucepan for the gravy, a roasting tin and tinfoil, the whole feast is cooked in 2 hours 20 mins.(that’s less than a stew, and your cooking a large chicken ). It’s a recipe you will use again and again (i swear)…. so say it loud! and say it proud “im afraid of no roast”
- olive oil in a spray bottle (if you haven’t a spray bottle just drizzle it on)
- large whole chicken (in around 1.7 kgs)
- 1 onions
- 4 carrots
- 4 parsnips
- 8 potatoes
- 1 chicken stock cube
- 300 mls of boiling water (around a cup full)
- fresh thyme and rosemary sprinkled over the bird and veggies
for the gravy
- meat juices of the chicken
- 1 chicken stock cube
- 2 teaspoon of corn flour
- 1 teaspoon of water to mix with the corn flour
- heat your oven at 180 c gas mark 4 and boil a kettle of water
- Get your chicken, remove all packaging, and cut and remove the string
- place your chicken in the centre of the roasting tin crumble a chicken stock cube and rub it into the skin and add your fresh herbs, shove your onion into the cavity, season with salt and pepper
- put a slit at each leg, between the breast and leg
- pour 300 mls of boiling water onto the tray and cover with tin foil, trapping all the steam in.
- place your bird the oven on the middle shelf, with no shelf above it. and leave for an hour to cook without
touching. (don’t even look at it, have a glass of wine or cup of tea, even get the homework done)
- peel the potatoes and chop in half if very big
- peel carrots and parsnips, no need to chop.
- after an hour take the chicken out, drain off the liquid into a saucepan for the gravy
- spray the tray (not the chicken) with olive oil and add the veg and potatoes.
- Cover again with tin foil and cook for 20 mins
- For the gravy.. take off the top layer of fat of the juices with a spoon, heat the meat juices and add the chicken stock cube…( in a cup put 2 teaspoons of corn flour with 1 teaspoon of cold water and mix) add this to the juices on a medium heat stirring to thicken (when thick leave on a low heat stirring occasionally)
- After the 20 mins take the tin foil off the roasting pan, add another spray of olive oil and put back in the oven with no tin foil at all, for 20 minutes to let the skin of the chicken to crisp up..
- when the 20 minutes is up, using an oven glove or tea towel .. take the chicken out and leave it to rest, covered loosely with tinfoil while the veggies crisp up
- shake the potatoes and veg brown for 15 minutes while the chicken chills out and has a rest…..
THAT’S IT THE PERFECT ROAST
I want you to “post your roast” take a photo, be proud of it, show the world..Post over on the Facebook page you know how much I love your photos x