What makes the perfect chicken roast?

[AndfinallyImGoing]

I love a good roast! My chicken roast usually includes roast chicken, gravy made from juices, peas, carrots, cauli cheese, stuffing and roast potatoes. I was always told that Yorkshires should only be served with beef but I have been known to sneak one onto a plate with chicken. I'm such a philistine 😂

So, is there a 'right' way to do a chicken roast? What are your 'must have' veg/sides? Is cauli cheese really a big no no?

Chicken, mashed potatoes, crispy roast potatoes, stuffing cauliflower cheese and swede and carrot or sweetcorn and peas and cabbage with proper chicken gravy

Stuffing, roast potatoes, and bread sauce must be there for a proper chicken roast. I put the stuffing under rather than inside the chicken, and put half a lemon inside.

DH and I both grew up with peas and carrots , but DC don’t like them, so I usually do either runner beans or green beans, (or sprouts at this time of year.)

DP has foolishly suggested not doing a roast dinner the Sunday before Christmas before now.

But before December? That's divorce talk.

I have to. My DH has no idea about portion sizes so we end up having to have another small roast the next day aswell. I have to ban him or I will dread Christmas dinner. It really gets on my nerves. Just learn from last week.

Today is the first time he has managed it and it was because he brought pre cooked sides. It was the nicest roast he has ever made to be honest.

Bread sauce, cranberry, stuffing, sprouts, carrots, cabbage or cavelo nero, roast potatoes, sometimes roast parsnips. Gravy.

We only have roasts maybe 2 or 3 times a year apart from Christmas, I doubt we'll have one between now and then (last had one about a month ago).

Any and all veg and always extra for bubble the next day but Deff carrots broccoli leeks and cauliflower with chicken
stuffing of course
roast sweet potatoes and red onion is our push the boat out extra haha
do not overcook
make sure you remember to buy the cheap white bread for sandwiches
argument over who gets the dark meat

You also didn’t mention the bucket of mint sauce which upset me further!

NEVER Mac n cheese.

Macaroni cheese?! Surely people don't have that with roast chicken?

I'm making Indian-style roast chicken tonight with homemade dhal, cucumber raita and naan. The whole chicken is smothered in a yoghurt, garlic, fresh ginger and curry spices marinade before it goes in the oven.

We don't have a roast dinner every weekend, probably only once every three weeks or month.

Always, always roast breast-side down. You can flip it for the last 20 minutes for a 'classic' look.

A really really hot oven
Loads of salt

Probe for the chicken so it's out as soon as it's done and not dried in the breast
Garlic in at very end

Gravy potatoes carrots roasted
Yorkshires
Cabbage fried in butter and oil until it's caramelised and garlic with it

Also cauli cheese but nobody else likes it except me

Tarragon a big hit in this house too

Probe and 200 deg oven a must

And the best chicken you can afford

For me it's the quality of the chicken. I think it is worth paying as much as you can but not having it as often to get a good quality bird.

Place breast side down with whole lemon in cavity, cut whole garlic bulb in roasting tray and rub chicken with salt and herbs. Turn upright half way through.
Juices used for gravy.
Always with a Yorkshire and cauli or leeks in cheese sauce.

100% agree. We switched to infrequent, ethical, free range etc. chicken/meat a long time ago.

I tried to make a stock out of a Value chicken in my student days - it was impossible, the poor thing had nothing to offer at all. It was just flavourless grease. That was my turning point!