How to Roast a Whole Chicken
Pt.3 of Back to Basics Homemaker Skills Chapter
Roasting a whole chicken can seem a little daunting at first but once you get the hang of it, it becomes almost second nature for your Sunday roast!
I wanted this recipe to be basic and easy as well as tasty so I add a few ingredients for extra flavour, but nothing too fancy!
How to Roast a Whole Chicken
Ingredients:
A whole chicken
A lemon
Butter
Salt
Thyme
Extras for making gravy:
An onion
A carrot chopped into halves or thirds
A couple of whole garlic cloves
Directions:
Preheat the oven to 230'.
Remove the chicken from it's packaging and give it a rinse under cold water.
Arrange the chicken on a baking tray and stuff the chicken with the lemon (whole or chopped in half). Optional: add the onion, chopped carrot and garlic onto the tray.
Rub about a tablespoon of butter on the top of the chicken.
Sprinkle around a teaspoon of salt and a teaspoon of thyme onto the chicken.
Pop the chicken into the oven at 230' for 20 minutes and then reduce the temperature for an hour. I find chicken is fine on anything from 180'-200' (depending on what else you have in the oven!)
To check the chicken is cooked, when you lift it, check the juices running from it are clear.
That's it. I like to let the chicken rest under some foil whilst I make the gravy and finish up cooking the rest of the meal.
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