Family
Sunday Roast Chicken
Crispy skin, juicy meat, unforgettable gravy
Crispy skin, juicy meat, unforgettable gravy
There is something about a roast chicken that feels like home. The smell fills the house and brings people to the table without needing to ask. This is not a complicated recipe. It does not need to be. A good chicken, some butter, fresh herbs, and time in the oven. The trick is patience and a hot oven at the end to crisp the skin until it shatters. Serve it with roasted potatoes and gravy made from the pan drippings. This is Sunday cooking. This is the meal that makes the week worthwhile.
Preheat the oven to 180°C. Pat the chicken completely dry inside and out with paper towel. Season the cavity generously with salt and pepper. Stuff the cavity with the lemon halves, garlic, and half of the herbs.
Strip the leaves from the remaining herbs and chop finely. Mix with the softened butter and a good pinch of salt and pepper. Gently loosen the skin over the chicken breast by sliding your fingers carefully between the skin and the meat. Spread the herb butter evenly under the skin.
Tie the legs together with kitchen string to help the bird cook evenly. Rub the olive oil all over the skin. Season generously with salt and pepper, especially on the breast.
Place the chicken breast-side up in a roasting tin. Roast for 1 hour 20 minutes, basting occasionally with the pan juices. The chicken is done when the juices run clear when you pierce the thigh with a skewer, or when a thermometer reads 75°C in the thickest part of the thigh.
Increase the oven temperature to 220°C. Roast for a final 15-20 minutes until the skin is deep golden and crackling-crisp. Remove from the oven and transfer the chicken to a warm platter. Tent loosely with foil and rest for 15 minutes.
While the chicken rests, pour off most of the fat from the roasting tin, leaving about 2 tablespoons. Place the tin over medium heat. Add the flour and whisk for 1 minute. Gradually pour in the stock, scraping up all the caramelised bits from the bottom of the tin. Simmer for 5 minutes until thickened. Strain into a jug. Season to taste.
Carve the chicken and serve with the gravy, roasted potatoes, and seasonal vegetables. Pour any resting juices from the platter into the gravy jug. This is the meal that brings everyone together.
Buy the best chicken you can afford. Free-range or organic makes a real difference in flavour. Let the chicken sit at room temperature for 30 minutes before roasting—it cooks more evenly that way. If your chicken is larger or smaller than 1.8kg, adjust the cooking time: allow about 20 minutes per 500g, plus an extra 20 minutes, then finish with the high-heat blast to crisp the skin.
