Roast Chicken, I feel, makes the best dinner. We love a roast on a Sunday in this house and chicken is our favourite. I have written a whole roast dinner recipe before, but I thought I would break it down into more manageable pieces. Also you may want to eat delicious chicken without the roast vegetables, maybe with a potato salad in the summer.
Chicken is popular at any time of the year and it’s available in lots of different countries. Chicken is the most common type of poultry and it has been consumed as food for thousands of years. It is believed that chickens were first domesticated thousands of years ago in India. Primarily chickens were used for cockfighting and later for meat consumption. Later on chickens were brought to areas like Asia, Africa and Europe. Then eventually to the Americas by the European early colonists.
Chickens were domesticated in households in the early 19th century for both their meat and eggs. Any excess meat and eggs were used in bartering systems. In the early 20th century, chicken farming became big business due to the demand from increasing populations in the cities. The large scale chicken farming helped raise many breeds, since farmers had to increase chicken production.However, chicken regardless of its breed is healthy and it has high nutritional value.
- Baking trays x 1
- Sharp knife
- Chopping board
- Garlic Crusher
- Carving fork and knife
- Chicken x 1.5kg
- Garlic x 8 cloves
- Onion x 2
- Lemon x 1
- Thyme x 1 large handful (fresh) or 2 tsps (dried)
- Olive oil x 4 tbsps
- Remove the chicken from the fridge and leave to stand for 30 minutes.
- Preheat the oven to 180⁰ and put in the baking trays.
- After the 30 minutes, start to prepare the chicken for the oven.
- Start by lifting the skin of the chicken from the meat.
- Gently slide your fingers underneath the skin until you have lifted it from the breast.
- Be careful not to split the skin. (It’s a Jamie Oliver tip).
- It’s so you can rub the ingredients underneath the skin as well as on top.
- Drizzle 4 tbsp of olive oil over the chicken and rub it in with your hands.
- Remembering to rub under the skin too.
- Zest the lemon skin and spread it over the chicken and under the skin.
- Then chop the lemon in half.
- Squeeze the juice from the lemon over the chicken using the fork.
- Put the remains of the lemon inside the cavity of the chicken.
- Crush the four cloves of garlic using the crusher and spread these over the chicken and again under the skin.
- Next remove the leaves of the thyme from the stalks and again spread evenly over the chicken.
- Tip: to remove the thyme leaves, hold the stalk at the top end and pull the leaves backwards down the stalk.
- Leave a few thyme stalks to put in the baking tray with the chicken.
- Cut the top and bottoms from the onions, remove the hardened skin and then quarter them.
- Take the baking tray from the oven and place the onions and thyme stalks in the bottom then put the chicken on top.
- Put back in the oven for 1 hour and twenty minutes. (Depending on the size of your chicken).
- To check if the chicken has cooked, put a skewer in the side and if the juices run clear, it’s cooked.
- If there is blood then put it back in the oven for 5 minutes and check again until the juices run clear.
- Once the chicken has cooked, remove from the baking tray and place on the chopping board to rest.
- We normally leave our chicken to rest for 20 minutes then we carve and serve with roast vegetables, chickpea yorkies, cabbage and gravy.
As I have mentioned earlier we love a Sunday roast but when summer finally arrives we may not want all the trimmings as well. So making this recipe and serving it with my potato or pasta salad would be a great way to eat this as an alternative Sunday lunch meal. The roast chicken could be made the night before and eaten cold for lunch the next day too. However you decide to eat this dish, as always, please enjoy.