Roast chicken

Roast chicken

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4
Photographer
Patricia Niven

The roast chicken is probably the king of leftovers. Here is my how-to-roast method and recipe plus my favourite things to do with the leftovers.

Ingredients

Quantity Ingredient
1 x 1.8kg free-range whole chicken
50g salted butter, cut into 2 rectangular slabs
2 tarragon sprigs (optional, could be thyme or any herb you like really)
1 garlic bulb, cut in half

Method

  1. Preheat the oven to 250°C.

    Loosen the skin from the neck end of the chicken, then work the butter slabs and herb sprigs under it to cover the breasts, dividing them between sides. Stuff the garlic bulb halves into the cavity.

    Put the chicken in a roasting tin and roast for 20 minutes, then turn the oven down to 190°C and cook for a further 25 minutes until golden. Turn off the oven and leave the chicken to rest inside for 10 minutes, then transfer to a wooden board for carving. Serve.
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