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.
Servings Prep Time
4 10min
Cook Time
30min
Servings Prep Time
4 10min
Cook Time
30min
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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