The Perfect Roast Chicken

Today I was allowed to stay home from a family visit on one condition – dinner had to be on the table when everyone else returned. On the menu: roast chicken. Roast chicken usually has the connotations of a large Sunday roast that leaves you as stuffed as the chicken itself, with gravy, roast potatoes, roast vegetables and the odd Yorkshire pudding or two.

Considering that we’re still in the middle of a heatwave, I decided to put a summer twist on this British classic and enact my plan for a foolproof delicious roast chicken with minimal effort.

Chicken Ingredients

For your delicious summer roast chicken, you will need;

One whole chicken

Two 330ml cans of lager/ale

One lemon

Several cloves of garlic – depending how strong you like it

One medium-sized onion – I prefer red but can be white if you like

A healthy handful of rosemary

Olive oil

Salt, pepper

1) Take your chicken out of its packet and place in a large bowl, glass or metal. Pour in the beer – it should cover most, if not all, of the chicken. Cover and leave in the fridge for up to an hour before cooking.

2) Meanwhile, cut up the onion into medium-sized chunks and halve the lemon. De-skin the garlic cloves and crush them under a large flat knife so they just begin to release their oil.

3) Preheat the oven to 190C. Remove the chicken from the bowl and place on a large oven tray. Saving about a half a cup of lager/ale, dispose of the rest. Along the breasts, make four slits through the skin and meat. Repeat along the legs.

4) Insert the lemon halves and the chopped onion into the chicken cavity. This will definitely stuff the chicken.

5) Stuff the slits with garlic cloves and sprigs of rosemary. Push the rosemary and garlic down through the skin so it really gets inside the chicken.

6) Pour the lager/ale over the chicken, then drizzle with olive oil. Season with salt and pepper.

Roast Chicken

Pre-cooking, it should look something like this beauty.

7) Put the chicken in the oven for approximately 80 minutes – this will depend on the size of the chicken. If the chicken starts looking a tad brown, cover with foil.

When you eat, don’t forget to scoop out the onions from inside the chicken. They’ll melt in your mouth and are very flavourful.

Serve with – baby roasties (roasted new potatoes), vegetables and salad with apple cider vinagrette.


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