How to do the perfect roast chicken

[PandasCatsWolves]

What's your perfect way to cook a roast chicken?

To cook slower on lower heat or hotter and faster?

It's the one thing I don't cook that often and I've not had a great result last few times I have done it.

Please share your wisdom

I always spatchcock it a la Nigel Slater. Cooks faster and more evenly. Butter and garlic under the skin, upside down to start then right way up for crispy skin

I follow this recipe every time (but without the tarragon). The trick is to stick butter between the skin and the chicken :)
www.countrylife.co.uk/food-drink/recipes/greatest-recipes-ever-simon-hopkinsons-roast-chicken-21456

@HeyMicky

I always spatchcock it a la Nigel Slater. Cooks faster and more evenly. Butter and garlic under the skin, upside down to start then right way up for crispy skin

Thanks. Is that tricky to prepare ?

Agree with people re. the butter. I make a butter/garlic/lemon zest mixture, use a spoon to gently separate the skin from the breast meat and pack the butter in there. Beyond that, sticking a lemon in the cavity and basting it a few times not much else. My chicken is always so juicy.

There was a buttermilk marinade roast chicken recipe that people were raving about on twitter, but it was no more tender than my usual method.

[quote FeatheredHope]I follow this recipe every time (but without the tarragon). The trick is to stick butter between the skin and the chicken :)
www.countrylife.co.uk/food-drink/recipes/greatest-recipes-ever-simon-hopkinsons-roast-chicken-21456[/quote]
This looks great too. I love the lemony garlic flavour.

@Classica

Agree with people re. the butter. I make a butter/garlic/lemon zest mixture, use a spoon to gently separate the skin from the breast meat and pack the butter in there. Beyond that, sticking a lemon in the cavity and basting it a few times not much else. My chicken is always so juicy.

There was a buttermilk marinade roast chicken recipe that people were raving about on twitter, but it was no more tender than my usual method.

Sounds great. I have done the butter under skin method. I can only imagine I'm over cooking it so will watch my timings a bit better.

Roast pots done in a separate tin or with the chicken? Any other meat I'd do them in the same tin. Though that won't work with the lemon / garlic maybe.

I roast mine in a lidded pot, take the lid off for the last 50 minutes. Keeps it juicy and still crisps the skin. Butter under the skin works well if you can be bothered with the faff. But basting with olive oil before you cook also works.

Stuff the inside of the chicken with a halved onion and a lemon - either also halved or stabbed several times with a sharp knife. I usually shoved some bay leaves/rosemary in there too. Bit of proper sea salt on the skin.

Cook as per Delia: 20 mins a pound and an extra 20 on top - this works perfectly for the pot roast.

I always know when it's time to take the chicken out by giving the leg a wiggle. If it feels like it could easily come away from the bird it's done.

Apols if you already know this!

I buy a super one, home educate, red brick university, masters, phd chicken from the farm shop, leave it on the side and somehow between DH and the chicken they sort it.

I cut a lemon in half and stick it into the cavity along with some garlic and herbs from the garden (rosemary, thyme). I oil the skin and cover it with herbs, sumac and salt. Then cook it for 5 minutes less than the packet says. Allow to rest under a towel while I make the gravy (always with a splash of red wine). Comes out perfectly moist each time.

I’ve a vegetarian so can’t vouch for it myself, but exDH was always amused that I made “the best roast chicken” despite my obvious lack of experience. I can’t remember where I got the recipe from, but my trick was to prick a lemon all over and microwave it for one minute, then stuff the chicken with the (now hot) lemon and a handful of fresh thyme/rosemary. Olive oil all over the skin to make it crisp up.

I think my lemon trick is a variation of this: www.jamieoliver.com/recipes/chicken-recipes/roast-chicken-with-lemon-and-rosemary-roast-potatoes/

This is amazing

www.google.co.uk/amp/s/www.bbc.co.uk/food/recipes/chicken_with_40_cloves_22211/amp

I put it on a tray, drizzle olive oil all over it, put it in a 200 degree oven for the time it says on the packaging (usually 1hr 20). Comes out perfect every time.

Supermarket instructions are always to over-cook chicken. So dispense with them.

@HeyMicky

I always spatchcock it a la Nigel Slater. Cooks faster and more evenly. Butter and garlic under the skin, upside down to start then right way up for crispy skin

I was coming on to say this! Easy, quick and done perfectly.

Get the best quality chicken you can - preferably corn fed & from a good butcher. The difference it makes to the taste and texture is amazing.

@WellJuhnelle

Get the best quality chicken you can - preferably corn fed & from a good butcher. The difference it makes to the taste and texture is amazing.

No I meant ‘not corn fed - herb fed if you can’

A fuck ton of butter, salt and pepper, inside and out. Garlic up the ass. 1h40 in the oven.

I buy a roast in the bag chicken from sainsburys and do just that.

Perfect.

Thank you so many great suggestions.

Lemon and garlic will definitely feature. !

I always cook upside down then flip for last 15 mins as it makes the breast meat juicier

The key to cooking a whole chicken is resting it after it has cooked. It makes a huge difference.

We cook ours on a Weber BBQ in the summer. The skin goes golden brown and crispy, and the meat just falls apart. It's DP's favourite dish.