Roast Chicken

A simply roasted chicken will always be a triumph if you follow a few simple steps. Buy a free range chicken, let it speak for itself by avoiding brick-bat masking flavours and don't over cook it. My mam, bless her, used to say "the chicken was so tender it just fell off the bone." Roast chicken falling off the bone is not a good thing!

Preheat your oven to 200°C / 400°F / Gas Mark 6.

Ingredients:

1 oven ready free-range chicken
2 oz butter
½ lemon
1 sprig of thyme
2 cloves of garlic
1½ tspns of sea salt
1 tspn freshly ground black pepper

Method:

1. Working from the neck end (closer to the wings than the legs) lift the loose skin then carefully work your hand underneath, between the skin and the breast, to form a pocket on each side of the breast bone. Push all of the butter into the pockets then pull the skin back down, and tuck it under the bird. Gently massage the breasts (hey, stop giggling!) to distribute the butter evenly. This will help keep the meat moist during roasting and also add an amazing flavour.

2. Shove the lemon, garlic and thyme into the chicken's cavity. Place in a roasting tray, lightly brush it all over with sunflower oil and season with salt and pepper. This will give a crisp skin.

3. Transfer to a pre-heated oven and roast for 30 minutes then turn the oven down to 180°C/350°F/gas mark 4.
A medium chicken (4lb) will need another 30-35 minutes and will reach a temperature of 66°C in the thickest part of the breast when cooked. Otherwise pierce the thigh with a cocktail stick and look for the juices running clear.

As always, rest your roast for 30 minutes before carving.

A digital food probe is cheap and consistant. You can buy one here.