Roasting meat can sometimes be quite daunting, but it’s really about the preparation, the oven temperature and the timing. Roast chicken is really gorgeous and is great for either a mid week treat or a weekend roast, and can be eaten hot or cold. I just happen to have roasted a chicken today which we’ll be eating cold, with new potatoes, salad, coleslaw and French bread – a real favourite.
So how do you roast a chicken?
When you get a chicken check how much it weighs. I always convert kilograms to pounds, so just divide the kg weigh by 0.454 to get the weight in pounds on a calculator. Then all you need to remember is that you need to cook the chicken for 30 minutes per pound at 180 – 190 degrees C and then add 20 minutes at the end.
To prepare a roast chicken, remove it from the packaging and I rinse it under the tap, inside and out, then dry it with some kitchen towel. Place the chicken in a roasting tin, rub some butter on the breast and legs, sprinkle on a bit of black pepper and then cover with foil.
Pop the chicken into a pre heated oven and roast for 30 minutes per pound, then after this time is up remove the foil and cook for a further 20 minutes. You’ll end up with a really juicy and succulent roast chicken as it has almost steamed under the foil while it has been cooking, and then the skin gets crispy at the end of the cooking time when the foil is off.