The smell of a roast chicken wafting through the house, to me is so nostalgic. It reminds me of countless Sunday’s at my parents’ house when I was growing up. We would all gather for lunch and tuck into a feast, a tradition that is still going strong today. Cooing a roast chicken is no great skill really. There are a few little tricks to getting it right; get a good chicken; bring it to room temperature; plenty of seasoning; and a few basic flavours. Once you have nailed this, you can take it in different directions with flavoured butters, yogurt marinades and Moroccan spices. The obvious win of a roast dinner goes without saying but you then have leftovers. Joyous leftovers that you can use to make sarnies, soups, salads and stir-frys, which right now means quick and easy lockdown lunches.
- Pre-heat the over to 200 fan and get the chicken out of the fridge to come to room temperature.
- Arrange the onions onto the bottom of a roasting tray. Place the chicken over the top and put the lemon and garlic into the cavity. Rub the butter all over the skin and then season really well with salt and pepper.
- Place into the hot oven and roast for 1 hour twenty to 1 hour thirty or until the juices run clear. Cover with foil and leave to rest for 10 minutes.
- Place the chicken onto a chopping board to carve and pour the juices into a jug.
2 onions, sliced
1.5-2kg free range chicken
1 bulb garlic halved
Salt and pepper