Easy Roast Chicken

Roast chicken

This is a really really simple recipe that is great for a dinner party, or made on a Sunday night so you can have the leftover chicken throughout the rest of the week. 

1. Roasting chicken with giblets removed -  ideally buy organic or free range chicken
2. Kosher salt
3. Black pepper
4. Olive oil

I like to roast root vegetables at the same time as my chicken is roasting so choose your favourite roasting veggies for that: sweet potatoes, onions, carrots, turnips, leeks, mushrooms..

  1. Remove your chicken from the oven 30 minutes before cooking, to bring the meat to room temperature.
  2. Preheat the oven to 450F
  3. Pat dry your chicken with a paper towel - on the outside AND inside
  4. Sprinkle the inside of the chicken with salt and pepper
  5. Truss your chicken (helps to keep moisture and prevents burning). Use this video for a tutorial if you are not sure how to do this. 
  6. Season the outside of your chicken with a generous amount of salt, and pepper to taste. 
  7. Line the roasting pan with your root vegetables, add 2-3 cloves of garlic, rosemary and/or thyme and coat the vegetables with oil and salt and pepper. 
  8. Add your chicken to the middle of the roasting pan
  9. Roast for 60-90 minutes (approx 20 minutes per pound). Using a meat thermometer, the internal temperature of the chicken should be 165F (insert the thermometer right between the breast and the thigh)
  10. Remove from the oven and let sit for 15 minutes, to let all the juices absorb. 
  11. Carve and enjoy!