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 comes to a roast with all the trimmings, can the timing get to you? Or are you fretting it’s not cooked the whole way through?
Well not anymore. I want you to say, “I ain’t afraid of no roast!”
If you’re not the main cook in the house, or have never cooked a roast chicken with all the trimmings before, or even if you are the main cook and fancy giving a handier way of cooking it a shot, I have the perfect method here finishing up with the juiciest chicken you will ever taste. And the good thing is, it basically cooks itself.
You only need a small saucepan for the gravy, a roasting tin and tinfoil. The whole feast is cooked in less than 2 hours – that’s less than a stew! It’s a recipe you will use again and again.
- olive oil
- 1 large whole chicken, around 1.7 kg
- 1 onion
- 1 chicken stock cube
- 300 ml boiling water
- fresh thyme & rosemary
For the gravy:
- meat juices of the cooked chicken
- 1 chicken stock cube
- 2 teaspoons cornflour
- 1 teaspoon water
Preheat your oven to 180°c gas / mark 4 and boil a kettle of water.
Get your chicken and remove all the packaging and string.
Place your chicken in the centre of a roasting tin.
Crumble over a chicken stock cube, rubbing it into the skin along with your fresh herbs.
Place the onion into the chest cavity of the bird and season with salt and pepper.
Cut a slit at each leg, between the breast and leg.
Pour 300 ml of boiling water into the tray and cover the roasting tin with tin foil, trapping all the steam in.
Place the tray into the oven on the middle shelf (with no shelf above it) and leave for an hour and a half to cook without touching. Don’t even look at it! Have a glass of wine or cup of tea, depending on the time.
After an hour and a half, take the tray out and drain off the chicken juices into a saucepan, ladling a little over the chicken.
Put the bird back into the oven for 20 minutes with no foil to let the skin of the chicken to crisp up.
Now for the gravy. With the saucepan over a medium heat, remove the layer of fat from the meat juices and add in the chicken stock cube. Mix 2 teaspoons of cornflour with 1 teaspoon of cold water and add this to the juices, stirring to thicken. Leave on a low heat, stirring occasionally.
After 20 minutes, take the chicken out and leave it to rest for 10 to 15 minutes, covered loosely with tinfoil. Serve with some seasonal veggies and your delicious gravy.
THAT’S IT! The perfect roast chicken.