Easy Roast Chicken For the Whole Family
This delicious, and fuss free, easy roast chicken is perfect for the whole family to enjoy.
Serve with a variety of vegetables and add mashed potatoes (made with quality butter and full fat milk) for children. For those following a lower carb, Mediterranean-style diet, experiment with white bean mash – you can watch Dr Clare Bailey making it here.
Calories per serving: 277
Prep time: 15 minutes (plus extra for resting)
Cook time: 45 minutes
- 1.3kg whole chicken
- 50g Butter, softened
- ½ lemon, zest and cut in half
- Salt and pepper
- 4 celery stalks
- Pull out chicken half an hour before cooking to come to room temperature – rinse and pat dry with a paper towel, including the cavity. Preheat the oven to 200°C/400°F/Gas mark 6.
- Mix the softened butter with lemon zest, thyme and salt and pepper.
- Season the cavity of the chicken with salt and pepper and pop in the lemon halves that you’ve zested into the cavity.
- Use your hands to coat the chicken with the butter mix. If you’re feeling adventurous, slip your hand or a spatula between the skin and the breast and pop some butter under the skin before coating the bird with the remaining butter. Make a trivet with celery stalks in the bottom of a roasting dish and place the buttered chicken on top. Bake for approximately 45 minutes.
- Check on your bird every 20 minutes and baste with juices in the pan (if you’ve done the butter under the skin you can skip the basting).
- After 45 minutes of cooking, stick a knife in the fattest part of the thigh – if the juices run clear/pale gold then your bird is done!
- Rest, covered in foil, for at least ten minutes before carving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat or serve cold.
- Freeze cooked chicken for up to 2 months. Defrost and reheat before serving.
- Choose a free range/organic chicken for best quality and flavour.
- The weight of a whole chicken is not equal to the amount of flesh that can be consumed. Assume approximately 50-60% of the total weight as edible flesh (so a 1.3kg chicken, will produce approximately 700g raw flesh).