This chicken is super moist (I really fucking hate that word….. buuuuuuut it’s true)
Best thing about it, minimal prep time. My kind of cooking!
I’m all about creating a truly exceptional meal, with really no work done!
This chicken goes beautifully with my Rosemary and Garlic Roast Potatoes
Whole chicken – 1 (look for a free range, plump bird)
Lemon – 1
Butter – 1 tablespoon
Garlic – 3 cloves
Powdered Garlic – I love garlic so I use a tablespoon
Paprika – again up to you.
Chicken Stock – 1 cup
Chicken Stock – 1 cup
Carrots – 2 Roughly Cut
Onion – 1
Garlic – 4 cloves (I really like garlic)
Pre-Heat your oven to 150 Degrees Celsius (300F).
I have a roasting pan that I use to do my chicken, it has the wire rack that sits in the pan, so the chicken is raised. If you don’t have this, don’t add your chicken stock until the chicken is cooked and cooling. This will be your gravy!
Take your chicken and make sure you have taken out all the inside. Prick holes into your lemon and pop it up the chicken’s butt. Then put your butter, garlic, paprika, salt and pepper into a bowl and mash it all together. Rub the butter all over the chicken, and under the skin.
Be careful not to tear the skin. Slowly lift the skin at the neck and just using your fingers ever so softly slide the butter inside as far as you can go. Then rub the remaining butter over the top of the bird. I always add a little extra paprika, garlic, salt and pepper on top as I like a little bit of kick (plus it looks good). Then cover with foil and pop into the oven for an hour.
After 45mins put in 1 cup of chicken stock in the bottom of the pan, if your chicken is raised on a wire rack. Throw in your roughly cut carrots, onions and garlic!
After the hour is up, unwrap your chicken and put your oven up to 200 Celsius. Within about 20mins, your chicken should be lovely and crispy! If not leave a little longer.
Pop something into your chicken and make sure the juices run clear. Take the lemon out of the chicken and wrap up and leave to rest.
Put your pan on the stove and squeeze the lemon into the pan (if you need to add your next 1 cup of stock do so now) and start to reduce your stock. When it is a lovely thick consistency, strain all the veggies out and serve with your roasted chicken.