A roast chicken dinner is one of life’s simple pleasures. The smell that travels through the house, the assortment of obligatory side dishes, and its ability to feed the whole family, are all reasons why the humble chicken is a favourite for so many.
Everyone has their own trade-secrets when it comes to making the most of this bird. Here’s one of mine. Roasted with chilli, garlic and rosemary, this chicken tastes heavenly served with a potato and fennel bake, and kale sauteed with chilli flakes and olive oil. Here’s how to do it:
Rosemary, chilli and garlic chicken
- 1 chicken (around 1.8kg)
- 50g soft butter
- 1 red chilli
- 1/2 tbsp rosemary
- 1 garlic bulb
- Preheat the oven to 200°C. Deseed and chop the chilli. Crush one garlic clove, and combine in a bowl with the butter, chilli and rosemary.
- Rub the butter mixture under the chicken skin, covering as much of the chicken as you can. Use the remaining mixture to coat the chicken skin – this will help the chicken to develop a lovely golden colour.
- Insert the remainder of the garlic bulb inside the chicken cavity.
- Roast for 1 hour and 20 minutes. During this time, remove the chicken from the oven twice and baste with the cooking juices.
- When the bird is ready, cover and leave to rest for around 15 minutes before carving.
This is my favourite way to roast a chicken. What about you, what are your trade-secrets?0 likes