Classic Roast Chicken


Chicken Roast

 

Preparation method 

 

Choose a super-sized chicken (the largest you can find, or even a small frozen turkey).  Ensure, if it is frozen, that you thaw it completely before cooking.  

 

Place in a large non-stick roasting tin (so all the juices will run back into the tin), sprinkle with salt, pepper and a dash of olive oil.  Add herbs, a glass of wine and a sliced onion to the bottom of the pan to add flavour, then roast for 20 minutes per 500g / 1lb, basting from time to time and covering with tin foil if necessary to prevent drying out.

 

Remove from the oven and check the bird is cooked thoroughly, then allow to rest for 20 minutes before serving.  Use the liquid left in the tin to make gravy.

 

 

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