I've never roasted a chicken before, can someone come and tell me what to do?

(38 Posts)
JackThePumpkinKing Sun 18-Nov-12 14:33:05

I have a 2.1kg chicken, lemon, thyme, lots of veg and 3 hours. We're not having roasted potatoes because I am rubbish at them, so it'll be chicken cooked with veg, and boiled potatoes I think.

What do I do with the thyme and lemon?
What temp should the oven be on?
Do I need to cover the chicken with foil for a bit (I'm thinking yes, it's a bit of a beast)
How long do I need to cook it (the chicken tells me it needs 2 hours, but I don't believe it will be cooked in that time?)

I'm a pretty good cook in other respects, and if I ask my Mum I will get laughed at.

PickledFanjoCat Sun 18-Nov-12 17:04:07

I've just cracked lasagne my last three on the nose have been lovely, before that oh dear!

PickledFanjoCat Sun 18-Nov-12 16:53:03

A troll was all over that other thread of its the one I'm thinking picking on her spelling.

trixymalixy Sun 18-Nov-12 16:49:30

Pascha, that's what I do with the roast potatoes, they just never turn out right, I don't know why!!

Pascha Sun 18-Nov-12 16:37:33

Potatoes easy. Peel, parboil, drain and shake in saucepan very hard so they go all fluffy, stick in tray with hot oil in, coat them all over using meat juices, bung in at 190 for 45 mins, turning halfway through.

I can't imagine roast without tatties.

Don't forget cooks perks - eat the skin while it's still hot and crunchy.

JackThePumpkinKing Sun 18-Nov-12 16:35:36

I only saw the first post, mine was the first response. Aw, that's a shame, she was only asking for help.

Oh I don't know, I just saw it briefly earlier. There were some pretty rude comments on it already so maybe it did go poof.

I don't know why people have to be so rude, whatever thread it was about, it was really unnecesary!

JackThePumpkinKing Sun 18-Nov-12 16:20:06

dreamingbohemian did that other thread get deleted? It sounds like one I posted on first thing this morning, but can't find it now

JackThePumpkinKing Sun 18-Nov-12 15:45:00

Who knows, maybe the other thread is about a different one. Either way its judgemental and rude.

Pickled -see, I'm awesome lasagne, and I've just worked out how to make it even nicer. I'm not afraid to mess about with recipes at all, but didn't want a £10 chicken to be a dry crozzled mess grin

tasmaniandevilchaser Sun 18-Nov-12 15:43:50

My favourite way of cooking roast chicken is rub with butter, herbs and stick a few garlic cloves in first, then 25 mins in hot oven (200). The skin should start looking brown and a bit crispy. Then turn the oven down to 160 and pour in a glass of wine (white or red) and cook for the rest of the cooking time. Then you get crispy skin and lovely moist chicken. I wouldn't add the lemon as you have the wine. Then make the gravy with the wine and juices. Yum yum yum. That's originally from Hugh FW I think. I can really recommend it, it works every time.

InNeedOfBrandy Sun 18-Nov-12 15:36:13

My best tip for a roast chicken is a load of water in the pan and foil on top the chicken. The water all evaporates leaving the chicken all juicy. Tis a Jamie Oliver method if you want to google.

I think that thread is also about the mum and dd wanting to cook. How rude of that OP sad

trixymalixy Sun 18-Nov-12 15:33:02

And I am very good at cooking lots of other things that people struggle with, rice for example. I just can't get the roast potatoes right!

trixymalixy Sun 18-Nov-12 15:31:55

I'm crap at roast potatoes too. I try and I try, but they have only ever turned out nice once and I couldn't repeat it. I think it's because I don't really like them.

I think that rude thread is actually response to a different thread Jack -- the one from a single mum who wanted to learn how to cook properly for herself and her DD. Which is even worse because clearly she was struggling a bit and looking for advice sad

Anyway if it makes you feel better I have never cooked a bird in my life. I'm 41. I came here looking for advice too! Thank you ladies, I'm going to put all your great advice into action sometime this holiday season.

PickledFanjoCat Sun 18-Nov-12 15:27:02

I'm really good at roast dinners but crap at a few other things. It took me years to get lasagne right!

JackThePumpkinKing Sun 18-Nov-12 15:23:11

Pickled - bahaha, that made me laugh

JackThePumpkinKing Sun 18-Nov-12 15:22:38

But I AM really good at cooking. I'm an amazing cook. I could have just shoved the chicken in for 2 hours and it would have been fine, but I wanted to make it really nice smile so I asked for help.

Anyway, its Sunday afternoon. I'm not going to let some snarky old trout piss me off grin

PickledFanjoCat Sun 18-Nov-12 15:19:40

We! I mean you grin

Unless I'm invited!

PickledFanjoCat Sun 18-Nov-12 15:19:19

Don't worry about it! Just think of the lush chicken dinner we will have later.

We are all good at different stuff.

JackThePumpkinKing Sun 18-Nov-12 15:17:51

Mulled grin
It's actually really pissed me off. Why do people have to be like that? <sigh>
Never mind..

MulledWineOnTheBusLady Sun 18-Nov-12 15:09:16

Spring on the parsnips?

Sprinkle.

"Ha, weren't expecting THAT were you, parsnips?"

MulledWineOnTheBusLady Sun 18-Nov-12 15:07:00

(I recently asked for advice on fish pie which is really basic to some people but I just happen to crap at it. Everyone was very nice and helpful! So just somebody having a bad day...)

PickledFanjoCat Sun 18-Nov-12 15:05:00

I'm too lazy to par boil mine!

MulledWineOnTheBusLady Sun 18-Nov-12 15:02:36

I'm crap at roast potatoes too - parsnips crisp up much more easily (and nicer IMO). Parboil for 10 mins and then shove them in on a baking tray drizzled with oil and a bit of runny honey at top of oven. My oven is feeble and I do this a whole 30 mins before the chicken is due to be ready.

The only other veg I do for a simple roast is braised cabbage/kale/greens. Chopped onion + bacon or bacon bits in pan, get them sizzling gently, add a bit of chicken stock (which you will be making up for gravy anyway), turn it up to gentle bubbling and cram the greens in. They will reduce in size.

Definitely second shove the thyme into the chicken, it scents the meat beautifully. You could keep some back to spring on the parsnips.

ninah Sun 18-Nov-12 15:02:21

I par boil the potatoes and scrape with a fork so they are roughed up, add a touch of salt and throw into hot fat, that way they have crispy outsides and fluffy insides (sometimes)

PickledFanjoCat Sun 18-Nov-12 15:00:45

Just put roast potatoes on top shelf Bd chicken in middle. Should be fine.

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