today I am cooking roast chicken... tell me how you do yours

[OnlyWantsOne]

I really need roast chicken today.

I have to cook yorkshires for DD or she refuses to eat a roast

tell me what you would do to make a really yummy, really different and delicious roast, and can I justify making bread sauce (I think so)

so, Im writing a shopping list for DP - tell me all

Smother it in Garlic butter

yes - lots of butter - also stuff with half a lemon and half a garlic head - chuck the other half in the roasting tin so it makes the juices all garlicky and lemoney.

the best thing though is roast pots done in goose/duck fat....mmmm

Cut lemon in half, stick it inside, makes it moist.

Oil and salt and pepper and chilli flakes all rubbed in to the outside.

Not particularly special or different really, but yummy.

Another vote for half a lemon in the carcass and a garlic head halved horizontally.

Other half of lemon and garlic under the chicken. Delicious.

I am making a bread sauce today too. Only one who likes it is me, so all the more for me!

I do the lemon and garlic and lots butter :)

Bread sauce, can I be bothered to make from scratch, have never used a packet mix, which would u reccomend?

I do my roast pots in hot oil and sprinkle with sesame seeds and lemon juice. Yum

Half a lemon up it's bottom. If there is no lemon in the house, then half an onion, don't bother to peel. A brief massage with a spot of olive oil, followed by salt & black pepper & then into the oven.

I usually do the butter and lemon thing.

But as an alternative, I sometimes cover the chicken in streaky bacon rashers. Keeps the chicken lovely and moist and gives it (and the gravy) a nice flavour. Trouble is, when I take it out of the oven to rest while I do the veg, and the bacon's all crispy and delicious, I just cannot resist eating most of it then and there

I put a halved onion, a halved lemon and lots of parsley, thyme and a few bay leaves in the cavity. Quite a bit of butter under the breast skin. Cook in really hot oven breast side down for half an hour, then at moderate temp breast side up for next 45-60mins. Deglaze roasting tin with vermouth and chicken stock made fromn the last roast. Delish.

I smother the skin (and underneath the skin) with masses of butter and fresh herbs, and ten put chopped up smoky bacon under the skin and layer it over the top. It then squeeze lemon juice over the top and stuff the rest with some garlic and herbs inside the carcass.

Water in the bottom of the tray. Then put chicken in and smother with oil. then LOTS of salt, then some black pepper, sage and sprinkling of gravy powder. Smooth it over chicken with a brush.

But then, the crispy skin is my fave bit....