Here’s how to cook the perfect roast chicken for Christmas.
Perfect Roast Chook
Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Serves: 4 - 6 People
- Prep time: 10 minutes
- Cook time: 1 hour 20 minutes
- Total time: 1 hour 30 minutes
- Serves: 4 - 6 People
- 1 Whole chicken skin on , ours is 2kg
- 3 cloves Garlic
- 1 Lemon
- 1 handful Thyme and rosemary leaves
- 200 g Salted butter
- Olive oil
- Flaky salt
- Paper towel
- Baking disk
- Small length of butcher’s string
Preheat oven to 250C.
Make sure chicken is at room temperature when you start, pat it dry with paper towel.
Cut wishbone out of front of chook then flip chicken over and break the hip bones. Flip chicken back over.
Make seasoning by blitzing 3 cloves of garlic, zest of 1 lemon and a small handful of thyme and rosemary leaves.
Once blitzed, add 200g of room temperature salted butter and mix together.
Create space between chicken and skin with your hand, then get handfuls of the butter mix and rub onto and under the skin all over the chicken.
Cross hatch the top of your lemon and pop it up the chicken’s bum.
Tie the legs together with butcher’s string so the lemon doesn’t fall out.
Top with a drizzle of olive oil and generously cover in flaky salt.
Turn down oven to 180C and pop in the oven for 1 hour 20 mins (this was for a 2kg chicken, so adjust depending on your chicken’s weight).
Once cooked, leave to rest for 15 mins.
Carve up your chicken. Squeeze the lemon into the chicken juices at the bottom of the roasting dish, mix together and spoon over the chicken to serve.