Our Staple Roast Chicken

We all must have a simple roast chicken recipe that we turn to again and again. I have a few different recipes that I make, with roast chicken covered with bacon, others using lemon and garlic, but this one originally from Food & Wine magazine with garlic & mustard is quite delicious.

I often don’t use the whole chiecken, preferring to use just whole legs, as everyone in the family wants leg pieces, so it saves a fight. It also takes less time in the oven. If you prefer to use a whole chicken, see notes below to see how to prepare it. It’s best to butterfly a whole chicken as it cooks quicker, and avoids the breast meat overcooking.

 Brining:

To brine or not to brine? I personally like the meat salted all the way through, and no marinade can reach the inside. To achieve that, brining is the only way. It doesn’t take long, about 1-2 hours is more than enough. Use 1 tablespoon of sugar and salt each for 2 litres of water. Remember to cut the salt in the final chicken marinade, if brining.

Roasted root veg

We had some excellent root vegetables from the farmer’s market – parsnips, Swedes and beetroots, so I roasted these at the same time in the oven. Use the fan setting. Chop and put all the veg (tossed with some olive oil, salt and pepper) in an oven tray. Roast on a low shelf, with the chicken on a higher shelf. The veggies should get done at the same time. When done, take out of the oven and toss with some grated parmesan.

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Our Staple Roast Chicken
If brining, (see note above) start the recipe a few hours earlier. The soy sauce gives it a lovely rounded flavour and is imperceptible in the final dish.
Cuisine Modern British
Prep Time 10 min
Cook Time 30 min
Servings
Ingredients
Cuisine Modern British
Prep Time 10 min
Cook Time 30 min
Servings
Ingredients
Instructions
  1. If brining, use the proportions above to brine the chicken 1-2 hours ahead of baking.
  2. Preheat the oven to 230°C (210C fan).
  3. Combine all the marinade the remaining ingredients in a bowl and whisk well to combine. In a heavy roasting tin, place the chicken skin-side down and pour half the sauce over it, rubbing it into the flesh. Turn the chicken over and pour the remaining sauce onto it. I use a rectangular heavy roasting tin, which fits the 4 leg pieces perfectly.
  4. Place the roasting tin over high heat on the hob for about 5 minutes, until the chicken begins to sizzle and brown. Transfer to the oven and roast for about 20-30 minutes until the skin is crackly and the chicken is cooked through. Allow to rest for 5 minutes before carving.
  5. To use a whole chicken: It’s best to butterfly whole chicken, (or have the butcher do it). If doing it yourself, cut along either side of the backbone to remove it (freeze it for future stock making). Flip the chicken over and press gently on the breastbone until the chicken flattens. Using a sharp knife, slash partway through both sides of the joint between the thigh and the leg. Do the same for the joint between the wing and breast.
Recipe Notes
To use a whole chicken:

It’s best to butterfly whole chicken, (or have the butcher do it). If doing it yourself, cut along either side of the backbone to remove it (freeze it for future stock making). Flip the chicken over and press gently on the breastbone until the chicken flattens. Using a sharp knife, slash partway through both sides of the joint between the thigh and the leg. Do the same for the joint between the wing and breast.

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