No, I didn’t eat it all, but I bought a wonderful free range chicken last Sunday and it was still sitting in my fridge today, because I was never home in time during the week to roast it and there was no room in the freezer for it. As the date on it said I had to make it today and D. is out for a leaving do from work, I thought I’d just have to treat myself and have it anyways.
I wanted a simple, no faff recipe and I remembered seeing this one in Nigella’s Feast. It is very similar to my own standard roast chicken recipe, apart from that I usually add half an onion and some garlic to the cavity and sprinkle some paprika on the chicken before roasting, but I decided to go with Nigella’s even simpler version as she had never once failed me yet. Oh, and I usually baste my chicken a couple of times, so it won’t dry out, but even with not basting the chicken was good and not dry at all.
So, without further ado, here is and if anybody can tell me how to take a really good picture of a whole roasted chicken, please do, as I think it never looks as good as it smells and tastes.
Lemon Roast Chicken
1 chicken (1 1/2kg), at room temperature
1 tbsp Maldon salt
20-25 gr butter
Preheat your oven to 220C/Gas 7.
Wash your chicken inside and out and pat dry with a paper towel.
Place the chicken, breast side up, in a roasting tin and rub the cavity with some of the salt.
Place half of the lemon in the cavity and rub the chicken with the butter and drizzle with a little olive oil.
Place in the middle of your oven and roast for 1 1/4 hours.
Remove from the oven and squeeze the juice of the other lemon half all over. Be careful when you do this as the hot fat at the bottom of the pan will start spluttering.
Sprinkle with the rest of the salt and allow to rest for 15 minutes before carving.
If you have a bigger or smaller chicken you can calculate the times as given in this recipe.