Roast chicken has got to be an all time favorite of so many people and it has taken much trial and error, uncooked thighs and last minute microwaving to get this foolproof method.
40 – 45 minutes per kg + 10 minutes (browning). For a 2 kg bird it would be 90-100 minutes.
Oven temperature, 190 Celsius (browning 220 celsius)
Take your chicken from its packaging and pat it dry inside and out with paper towel. Smear some soft butter all over the skin of the chicken. Season well with Salt and pepper and a small amount of your favorite spices if you wish, I often use paprika or cover the breasts with some streaky bacon, much like doing a turkey.
Place the chicken on a roasting pan in the center of the oven (if you put it too high the skin will burn). Every 30 minutes or so open the oven and spoon some of the juices over the breasts and for the last 10 minutes of the cooking time turn the heat up to 200 celsius.
Remove the chicken from the oven, cover lightly with tin foil and leave to rest for about 10 – 15 minutes. DO NOT BE TEMPTED TO CARVE BEFORE IT HAS RESTED PROPERLY, ALL THE JUICES WILL FLOW OUT AND THE CHICKEN WILL BE DRY.
The gravy can make or break a great roast chicken, so do it properly.
Take the roasting pan with all the juices and remove some of the fat with a spoon, put the pan over a medium plate and scrape all the bits off the bottom of the pan. Add a little flour and mix quickly until you have a smooth paste. Slowly add chicken stick while you continuosly stir and keep adding and stirring until the gravy is as thick as you want it.
You will need the perfect roast potato recipe to finish this one off.