Simple roast chicken, one of life’s most sublime dishes if done well. I LOVE roast chicken and searched for a long time before I found a recipe which I think provides the pefect roast bird, juicy with crispy skin!!
This cooking instructions for this roaster are from Delia Smith who is in my opinion the Queen of British cookery, you either love her or hate her and I’m a big fan. Her recipes work, plain and simple…
THE PERFECT ROAST CHICKEN
INGREDIENTS
- 1.35kg (3lbs) Free range Organic Chicken
- Olive oil
- Sea salt
PREPARATION
- Remove the chicken from the fridge about 1 hour before cooking, remove packaging and string and loosten legs to allow the bird to come to room temperature. Pre-heat the oven to 235°C (455°F).
- Rub the chicken skin generously with olive oil and sprinkle well with sea salt.
- Place the chicken on a non-stick roasting pan and place into the oven for 45 minutes, DO NOT open the oven door during roasting!!
- Remove the chicken from the oven once roasted and allow to stand for 30-40 minutes before carving.
Bärlauch (Wild garlic) season is upon us at the moment and so the supermarkets are full of various bärlauch products. Stewart says I’m obsessed with the stuff and have been eating it constantly for the past couple of weeks. Our local Coop always stocks fresh Bärlauch pesto during this season and I thought a brilliant way of using it would be with some crushed potatoes. Bärlauch pesto would be incredibly easy to make I know but at the moment I’m resting as much as possible and I’m incredibly tired constantly so why bother! I thought this would make a really delicious side dish to go with the roast chicken and some simply grilled baby veg.
CRUSHED POTATOES WITH BAERLAUCH (WILD GARLIC) PESTO & SPRING ONIONS
INGREDIENTS
- 3 Tbsp Bärlauch (wild garlic) pesto (store bought or home made)
- 160g New potatoes
- 2 Medium Spring onions, finely sliced
- Sea salt
PREPARATION
- Boil the potatoes in salted water until tender (about 20 mins).
- Crush the potatoes roughly with a fork, add the spring onions and the pesto.
- Mix well and adjust the seasoning to taste.
Pingback: The Perfect Roast Chicken - Food Bloggin
Pingback: Roast Chicken with Trimmings - Food Bloggin
Pingback: network » Comment on The Perfect Roast Chicken! by The Perfect Roast Chicken …
Those potatos look incredible!
I love roast chicken. Yours looks delicious! Makes me hungry.
Paz
Chicken looks delicious.
Congratulations on the baby and good luck with the last few weeks.
I finally wrote about the peanut butter link you provided last year, and referenced your site. Thanks again. Now all I need to do is try to make the pancakes
That looks incredible. I love a very dark and crispy skin.
I’ve just roasted the perfetc chicken a la Heston Blumenthal. A “little” more involved, here’s the jist of it.
Day before, brine chicken for six hours. Place in fresh water for an hour changing the water every fifteen minutes. Then dunk in boiling water for 30 second, followed by ice water for thirty seconds. Repeat. Leave uncovered in fridge overnight to dry out. Place in oven at 60 °C for 4 and a half hours. Quickly brown the skin by touching off a very hot frying pan. Enjoy!
A lot of work but it is melt in your mouth, concentrated chicken goodness. I’m trying it again this weekend!!
I am always searching for a good roast chicken recipe…thanks for passing this along!
Oh and thanks for the tip on Delia Smith…have seen her books and am curious
I thought your recipe was wonderful. True simplicity works best in flavorful cooking. I enjoyed touring your site. Chef JP