Hello everyone,
If you want to cook a proper and very simple roast chicken at home, if you don't have the time or all the ingredients to bake a complicated roast chicken, here is my easy recipe on how to cook a quick and simple chicken roasted in a oven.
This is the most simple recipe for a roasted chicken I could come up with. Once this basic method is mastered, many ingredients can be added to enhance the roast, such as other spices or dry herbs added to the outside and stuffing on the inside.
My easiest roast chicken recipe :
You will need : roasting dish, paper towel, carving knife and tongs.
Ingredients:
(To serve 4 people)
- 1 x 1.8 kg/4 lbs chicken
- salt
- olive oil
Method:
1. Rinse the chicken in cold water washing inside and out, and remove any deposits of fat in the cavity. Pat dry with paper towel. This step is very important.
2. Sprinkle the skin with salt, cover with plastic wrap and set aside for 30 minutes. see hints and tips.
3. Remove the plastic wrap, pat dry again, rub with olive oil and lightly season with salt a second time.
4. Place in a preheated 180ºC / 360°F oven for 1 hour. The meat is ready when the juices in the leg joint run clear; if the juices are still a bit pink, roast for another 10 minutes.
5. Remove from the oven and rest for 15 minutes before carving.
You can find some items you need to bake a roast chicken here in My List of Must-Have Utensils & Tool to Cook Your Chicken
You can find some items you need to bake a roast chicken here in My List of Must-Have Utensils & Tool to Cook Your Chicken
My Hints & Tips for this easy roast chicken:
* The idea of rinsing and patting dry the chicken is to remove any blood and to increase the crispness of the skin. Salting the skin and resting the chicken also increases the crispy skin by drawing out moisture.
* Stuffing the cavity with cut lemon, herbs and flavours like garlic and ginger can add to the flavour, but in my experience it is almost undetectable for an everyday roast. I would suggest filling the cavity with a basic stuffing to add value to the meal.
* Trussing a chicken is a more advanced technique and one worth looking into if roast chicken is something you think you may do often.
The idea is that it holds the wings and legs close to the body of the chicken, which in turn helps the bird keep moist as well as making it a good-looking roast. It is a method that needs to be shown to understand and if you are keen, might I suggest going to your local butcher and have them show you how it is done.
* Should the skin be browning too soon, lower the temperature or cover with foil to finish off. Perhaps the thermometer in your oven is broken.
* Try roasting the chicken slightly elevated from the base of the roasting pan. Use a trivet or small cake rack covered with a piece of baking paper. This will allow the heat to circulate around the roast, evenly browning all over.
* While resting, gather the juices at the base of the pan and pour them over the chicken. Or pour the juices into a small saucepan, add 1 cup chicken stock or white wine or water. Bring to the boil, season with salt and pepper and thicken with 1 teaspoon cornflour mixed with 1 teaspoon cold water. Stir into the sauce as it boils.
* To make a simple stuffing : place 6–8 slices fresh bread (crust removed and diced) in a bowl with 1 cup milk.
Stand for 20 minutes for the bread to absorb the milk.
Mix with salt and pepper and any flavours—herbs and spice—that you have handy.
Any combination of crispy fried bacon, sautéed onion and garlic, or dried fruits can be mixed into the soft bread mixture.
I hope you will cook a beautiful roast chicken thanks to this recipe and tips :)
Please leave a comment to tell me about your personal experience with this easy chicken roast recipe.
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