The Perfect Roast Chicken

By Cafe Delites · 120 min

Ingredients

Instructions

1. Preheat the oven to 220°C (430°F). Line a baking tray with foil or lightly grease a roasting pan.
2. Remove the neck from the cavity, trim any excess fat and leftover feathers, and pat the chicken dry.
3. Pour the olive oil, melted butter, white wine if using, and the juice of half a lemon over the chicken, under the skin and into the cavity. Season generously with salt and pepper inside and out, and sprinkle over the parsley.
4. Rub the minced garlic over the chicken and under the skin, mixing it in with the other ingredients.
5. Stuff the garlic head, rosemary sprigs and squeezed lemon half into the cavity. Tie the legs together with kitchen string.
6. Place the chicken breast-side up in the tray or pan. Roast for 1 hour 15 to 20 minutes, basting halfway through, until the juices run clear when a skewer is pushed into the thigh.
7. Baste the chicken again, then grill for a further 2 to 3 minutes until golden.
8. Cover with foil and rest for 10 minutes. Serve drizzled with pan juices and the remaining lemon half cut into wedges or slices.
9. Optional gravy: pour the pan juices into a jug and let the fat rise. Measure exactly 2 tablespoons of clear fat into a small saucepan over medium heat, whisk in 2 tablespoons flour and cook for 1 minute to a smooth paste.
10. Slowly whisk in 1 cup low-sodium chicken broth, then add the remaining dark juices from the jug.
11. Simmer for 2 to 3 minutes, stirring often, until it coats the back of a spoon. Season with salt and pepper to taste and serve hot over the sliced chicken.

Summarized from Cafe Delites's video. Watch it for the details.

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