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.

alexw Sun 18-Nov-12 14:43:45

2 hours will be fine if cooked at gas 6 or 200 . Cut lemon inhalf and shove into chicken with some of the thyme. Put some butter under the skin and sprinkle on the rest of the thyme. Roast at high temp - gas 8/9 for 20 mins then cover lightly and turn oven down to 6 for rest of time. think 20 mins per 500g plus 20 mins minimum time. Any extra won't do harm. Hth.

JackThePumpkinKing Sun 18-Nov-12 14:45:37

Shall I stick some onions/carrots/celery under the chicken? I don't have a proper roasting tin either (see, proper useless), so it has to go in a big enamel dish.

MrsJamin Sun 18-Nov-12 14:47:27

Squeeze Lemon juice over the breast and put the rest in the chicken. Sprinkle Thyme on top (and any Rosemary if you have any). Turn it upside down so the chicken breast is underneath and cover it all with foil. You should have cooking time and temperature on the packaging of the chicken - 2hours is quite a bit but if you say it's a big chicken that makes sense. Make sure there isn't anything inside the chicken (sometimes the giblets/innards are included inside). Then stick it in the oven (preheated), turn it over 2/3 of the time through and take foil off so it goes crispy on top. Take some of the juices from the roasting pan and cover the chicken so it doesn't go dry. Take out and when you're sure the juices are clear, it's done and cover with foil for 15 minutes, leave it on the side so that it will be nice and tender.

Schlock Sun 18-Nov-12 14:48:27

Rub some of the butter into the chicken to make delicious crispy skin.

Agree with shoving the lemon and thyme into the chicken too.

I think it's 20 mins for each 450g of chicken, plus another 20 mins for good luck. About gas 7.

Roast spuds are easy. Boil a bit, put on very oily try, top of hot oven and turn half way through after 30 mins.

MrsJamin Sun 18-Nov-12 14:48:28

enamel dish is fine. You could put that extra stuff under the chicken if you want to.

MousyMouse Sun 18-Nov-12 14:50:20

heat up the oven for as hot as it goes.
rub the chicken skin with butter and salt or stock granules.
put in the hot oven for about 20min, then turn down temperature to 150degrees and cook for 20min per 500g of bird.
baste occassionally.
when you take it from the oven sit it up for a couple of mins so the juices run out (which you can then pour into the gravy for flavour).

Tangointhenight Sun 18-Nov-12 14:55:20

Whats so hard about roast potatoes? Boil some spuds for 10 mins then put them in the oven with a bit of oil drizzled for 45 mins!!

MousyMouse Sun 18-Nov-12 14:56:26

don't worry about the 'rant about adults who can't cook' brigade...
I cooked my first whole bird a couple of years ago at the ripe old age of 34.
for some reason it scared me, but I do cook a lot...

JackThePumpkinKing Sun 18-Nov-12 14:57:39

I don't know - seriously, I'm not an idiot and I'm a really good cook otherwise, but for some reason my roasted spuds always turn out crap (according to DP - I don't actually eat them, so I don't really know what they should be like).

Doesn't the oven need to be really hot for roasties?

PickledFanjoCat Sun 18-Nov-12 14:57:44

I stick the lemon up its arse and garlic cloves over the legs and just pop it in the oven.

There isn't much as nice as the smell of a roasting chicken yum yum yum. grin

PickledFanjoCat Sun 18-Nov-12 14:59:54

Spuds - I just peel them. Heat up olive oil in a roasting dish. Wait for it to sizzle and chuck them in without par boiling with rosemary salt pepper and whole garlic cloves (don't bother peeling then)

Just smoosh them about once or twice. Lush they are and easy.

JackThePumpkinKing Sun 18-Nov-12 15:00:38

Mousy thanks - I don't know what's rattled her cage, but it's not the first time she's made some nasty comment hmm

Pickled grin I think I shall so that with the lemon.

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

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

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)

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.

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

I'm too lazy to par boil mine!

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...)

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

Spring on the parsnips?


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

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..

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.

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

We! I mean you grin

Unless I'm invited!

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

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

Pickled - bahaha, that made me laugh

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!

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.

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.

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!

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

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.

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

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

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 16:35:36

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

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.

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!!

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.

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!

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