Roasted chicken

Roasted chicken

By
From
Dig In!
Makes
1.8 kg chicken
Photographer
Mark Roper

I don’t think I’ve ever had a perfect whole roast chicken. Why? Because most people don’t realise that the legs and the breasts take different times to cook. Whenever I have roast chicken, I separate the legs from the carcass and roast the breasts ‘on the crown’. Here are the steps to make perfect roast chicken.

Ingredients

Quantity Ingredient
1.8kg chicken
salt
freshly ground pepper
2 teaspoons olive oil
50g butter

Method

  1. Preheat the oven to 200°C (or 180°C for a fan-forced oven).
  2. Season the chicken skin with salt and freshly ground black pepper and olive oil.
  3. Heat a large ovenproof frying pan or heavy-based roasting tin over high heat. Once the tin is hot, add the chicken legs to start caramelising. Once one side is golden brown, add the carcass, breast side down. Cook over high heat until golden brown all over, about 10 minutes, then place in the oven, breast side up, to roast for 30 minutes, until almost cooked.
  4. Remove the tin from the oven and place it back over high heat. Add 50 g butter and baste the breast and legs for 2-3 minutes.
  5. Place the chicken, upside down, in a bowl covered loosely with foil, to rest for at least 20 minutes.
Tags:
dig in
brent
owens
masterchef
tv
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