Roast Chicken Recipes: The Ultimate Guide to Oven-Baked Perfection

Ah, roast chicken. It’s a classic for a reason, isn’t it? You can’t go wrong with a good roast chicken. It’s simple, satisfying, and incredibly versatile. Serve it with all sorts of sides and sauces, and it’s always a crowd-pleaser.

In this guide, we’ll be delving into the world of roast chicken, covering everything from choosing the perfect bird to mastering the art of crispy skin. We’ll be exploring different recipes, tips, and tricks, and by the end, you'll be a roast chicken pro. So, grab your apron, get those ovens preheating, and let's get started!

(Part 1) Choosing the Right Bird

The first step to making a delicious roast chicken is choosing the right bird. You want a chicken that’s plump and juicy, with good skin. I always go for free-range chickens whenever possible, as they tend to have a richer flavour and better texture. But if you can't find them, organic is a good alternative.

The Chicken Check: How to Choose a Good Bird

Feel it: A good chicken feels firm to the touch, not soft or squishy.

Look at it: Avoid any chicken with a foul smell or a discoloured skin.

Know your size: The size of the chicken you choose will depend on how many people you're feeding. A 1.5kg chicken will feed about 2-3 people, while a 2kg chicken will feed 4-5 people. Personally, I always like to have leftovers, so I usually go for a bigger chicken.

Stuffing: To Stuff or Not to Stuff?

Stuffing is a whole other ball game. Some people love it, some people hate it. Honestly, I think it adds a lovely bit of flavour to the chicken, especially if you use a good herby breadcrumb mixture. But if you’re not a stuffing fan, don’t worry! You can always leave it out.

(Part 2) Preparing the Chicken

Once you've got your chicken, it's time to get it ready for roasting. First things first, give it a good rinse inside and out. Then, pat it dry with some kitchen paper. Letting it dry out in the fridge for a few hours will give you even crispier skin, but it’s not essential.

Seasoning Your Chicken

The seasoning is really important, it's the secret to a flavour-packed bird. I always start with salt and pepper, and then I like to add some herbs like rosemary, thyme, or oregano. You can use a good quality chicken seasoning blend for a more complex flavour.

Go Beyond the Basics: Experiment with Flavours!

Remember, seasoning is all about personal preference. You can use anything you like - lemon zest, garlic, chilli flakes, even a bit of smoked paprika! Experiment with different flavours and find what you enjoy the most. I like to add a little bit of butter under the skin of the chicken to keep it juicy and flavourful.

The Art of Trussing

Next, you’ll need to truss the chicken. This helps to keep the bird in shape during cooking and ensures that it cooks evenly. You can use kitchen twine or even just some string to tie the legs and wings together. If you’re struggling, there are loads of videos online showing you how to do it.

(Part 3) Roasting Your Chicken

Now we’re getting into the nitty-gritty! The actual roasting is the main event. Make sure your oven is preheated to 190°C (375°F) before you put your chicken in. And remember, don’t cram your chicken into a small roasting pan. Use a pan that’s large enough so the chicken has some space to cook properly. You don't want it to be all squashed up.

Timing is Key: How Long to Roast Your Chicken

The cooking time will depend on the size of your chicken. A general rule of thumb is to roast it for 20 minutes per pound, plus an extra 20 minutes. Now, I’m a bit of a traditionalist when it comes to roasting chicken - I prefer a lovely golden brown colour, which means letting it cook a little longer. Don’t be afraid to check it early and adjust the cooking time if needed. It's always better to overcook a chicken a little bit than undercook it.

The Basting Technique: Keeping Your Chicken Moist

You’ll want to baste your chicken during cooking. Basting helps to keep the chicken moist and adds a beautiful golden colour to the skin. You can use chicken stock, butter, or even a mixture of both to baste. And don't forget to check if the chicken is cooked through. You can use a meat thermometer to check the internal temperature. It should reach 74°C (165°F) in the thickest part of the thigh.

(Part 4) Resting the Chicken

Once the chicken is cooked, don’t be tempted to carve it immediately. You need to let it rest for about 10 minutes before you carve it. This allows the juices to redistribute, making the chicken even more tender and juicy.

Carving Your Chicken Like a Pro

Carving a whole chicken can be a bit daunting, but it's not as difficult as you might think. It’s really helpful to have a good carving knife that’s sharp and comfortable to hold. Start by removing the legs. Then, remove the wings. Finally, carve the breast meat into slices.

(Part 5) Delicious Roast Chicken Recipes

Now, let's get into the recipes. There are so many different ways to roast chicken, you'll be spoilt for choice. From classic roast chicken to more adventurous recipes, we'll explore a few different variations you can try out at home.

Classic Roast Chicken with Herbs

This is the ultimate roast chicken recipe - simple, delicious, and always a crowd-pleaser.

Ingredients

• 1 whole chicken (1.5-2kg)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano

Instructions

1. Preheat oven to 190°C (375°F).
2. Rinse the chicken inside and out, then pat dry with kitchen paper.
3. In a small bowl, combine the olive oil, salt, pepper, rosemary, thyme, and oregano.
4. Rub the seasoning mixture all over the chicken, making sure to get under the skin.
5. Place the chicken in a roasting pan and roast for 1 hour and 20 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh.
6. Let the chicken rest for 10 minutes before carving.

Garlic and Lemon Roast Chicken

This is a twist on the classic recipe, adding a zesty and aromatic flavour.

Ingredients

• 1 whole chicken (1.5-2kg)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 1 lemon, cut into wedges

Instructions

1. Preheat oven to 190°C (375°F).
2. Rinse the chicken inside and out, then pat dry with kitchen paper.
3. In a small bowl, combine the olive oil, salt, pepper, and minced garlic.
4. Rub the seasoning mixture all over the chicken.
5. Stuff the cavity of the chicken with the lemon wedges.
6. Place the chicken in a roasting pan and roast for 1 hour and 20 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh.
7. Let the chicken rest for 10 minutes before carving.

Roast Chicken with Dijon Mustard

This recipe adds a tangy flavour to the chicken. It's simple and easy to make, and it's perfect for a weeknight dinner.

Ingredients

• 1 whole chicken (1.5-2kg)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tablespoons Dijon mustard
• 1/2 teaspoon dried thyme

Instructions

1. Preheat oven to 190°C (375°F).
2. Rinse the chicken inside and out, then pat dry with kitchen paper.
3. In a small bowl, combine the olive oil, salt, pepper, Dijon mustard, and thyme.
4. Rub the seasoning mixture all over the chicken.
5. Place the chicken in a roasting pan and roast for 1 hour and 20 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh.
6. Let the chicken rest for 10 minutes before carving.

(Part 6) Roast Chicken side dishes

Now, let’s talk about the sides. What would a roast chicken be without a delicious selection of side dishes to go with it? There are endless possibilities, but here are some of my favourites.

roast vegetables: A Classic Combination

Roast vegetables are a classic accompaniment to roast chicken. They add a lovely sweetness and texture to the meal. I love to roast potatoes, carrots, parsnips, and onions together for a hearty and delicious side.

green beans with Almonds: A Light and Crunchy Side

Green beans with almonds are a simple and healthy side dish that’s a great way to add some extra flavour and crunch to your roast chicken.

Gravy: Essential for a Satisfying Roast chicken dinner

Gravy is essential for a truly satisfying roast chicken dinner. It helps to soak up all those delicious juices. I make mine from the pan drippings, adding flour and stock.

Cranberry Sauce: A Sweet and Tart Counterpoint

Cranberry sauce is a tart and sweet sauce that complements the richness of the chicken perfectly. I find a homemade cranberry sauce is much nicer than the shop-bought versions, but if you're short on time, don't worry about it!

(Part 7) Leftovers!

Let’s be honest, roast chicken is great for leftovers. There’s no better way to use leftover roast chicken than in a delicious sandwich.

Roast chicken salad: A Refreshing and Versatile Option

A simple and refreshing salad that’s perfect for lunch or dinner. You can add all sorts of things to your roast chicken salad – chopped celery, grapes, walnuts, and a creamy dressing.

Roast Chicken Soup: A Comforting and Flavorful Meal

A warm and comforting soup that’s perfect for a cold day. You can use leftover chicken bones to make a delicious homemade stock, adding vegetables and herbs.

(Part 8) Frequently Asked Questions

1. How do I get crispy skin on my roast chicken?

You'll need to make sure the chicken skin is completely dry before roasting. I always pat it dry with kitchen paper and let it sit in the fridge for a couple of hours, uncovered. Also, make sure the chicken is roasted on a rack, not directly on the pan. This allows the air to circulate around the chicken, helping the skin to crisp up. And, don’t be afraid to use high heat!

2. How do I know if my roast chicken is cooked through?

You can use a meat thermometer to check the internal temperature. It should reach 74°C (165°F) in the thickest part of the thigh. If you don't have a meat thermometer, you can cut into the thickest part of the thigh. The juices should run clear and the flesh should be cooked through.

3. Can I freeze leftover roast chicken?

Yes, you can! It’s best to freeze it in airtight containers. It will keep in the freezer for up to 3 months. To defrost, simply place it in the fridge overnight.

4. What if my chicken is too big for my roasting pan?

You can always roast it in two halves, or even use a larger pan. Just make sure it's not crammed into a tiny pan, or it won't cook evenly.

5. What are some good tips for making the best roast chicken?

Here are some of my top tips:

• Use a good quality chicken.
• Pat it dry with kitchen paper before roasting.
• Season it generously.
• Roast it on a rack to allow the air to circulate.
• Baste it regularly during cooking.
• Let it rest for 10 minutes before carving.

(Part 9) Conclusion

So, there you have it, your ultimate guide to oven-baked perfection! I hope this guide has inspired you to get in the kitchen and try out some of these delicious roast chicken recipes. And remember, the best way to learn is to experiment and find what you like best. Happy roasting!