Roast Chicken
Serves 4-6
Make sure you test carefully when using a whole chicken. Use a sharp knife or skewer to pierce the chicken in at least 2 places (breast and crease of the leg are good locations). Juices should run from the chicken. Make sure these are clear; if there are no juices you need to cook for longer... Or you’ve burnt it, in which case the black appearance should give it away ;-)
You can also use this recipe for roasting Chicken pieces.
Ingredients
1 small or medium chicken
1 tbsp Season-all or Chicken seasoning
Method
- Remove all packaging from the chicken (including any binding on the legs), cut off the feet and the flapping bits of skin using a very sharp knife
- Preheat the oven at 200C (Gas Mark 6)
- Sprinkle the chicken with the seasoning and place in a baking tin
- If using a whole chicken cover it with foil (this is not required if using chicken pieces, but keep turning during the cooking time)
- Make note of the time required to cook the chicken from the packaging
- Test before removing from the oven (see note)
- In the last 20 mins of the cooking time remove the foil
- Save the juices at the end of cooking in order to make the gravy with later
- Leave the chicken to stand for 10 mins before serving
