Lunch/Dinner Roast Chicken
Serves : 6
Preparation Time: 15 minutes
Cooking Time: 1hour 50 minutes plus 10-15 minutes resting time
Ingredients
- 1 x 1.75 whole chicken
- 2 tsp olive oil
- pinch sea salt flakes
- pinch freshly ground black pepper
- 1 tsp thyme leaves, chopped, plus extra leaves to garnish
- 1 tsp rosemary leaves, chopped
- 6 rashers unsmoked streaky bacon
- 2 lemons, halved
- 3 garlic bulbs, halved horizontally
- sage sprigs to garnish
- Serve with roast potatoes, Brussel sprouts and red cabbage.
For the gravy
- 2 tbsp plain flour
- 500ml hot chicken stock and /or hot vegetable water
- 150ml dry white wine
- salt and freshly ground black pepper
Method
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Preheat the oven to 200°C/Fan180°C/Gas Mark 6. Remove the packaging and string from the chicken. Re-tie the legs together with string, optional. Mix the olive oil with the salt, pepper, thyme and rosemary.
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Place the chicken in a large roasting tin. Spread the herb mix over the chicken. Top with the bacon rashers. Roast the chicken in the oven for 1 hour 50 minutes. After 1hour cooking time remove the bacon and set aside. Add the lemons and garlic. Baste the chicken, lemons and garlic with the cooking juices.
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Remove the chicken from the oven. Check the juices run clear by piercing the chicken between the thigh and leg. If the juices are not clear continue cooking for a further 5-10 minutes. Check again to make sure the juices run completely clear. Place on a carving board with the lemons and garlic. Cover with foil and allow to rest for 10-15 minutes before carving. Garnish with sage and sprinkle over the thyme leaves.
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To make the gravy, pour the roasting juices into the stock. Leaving 1 tbsp of roasting juices in the roasting tin. Place the roasting tin on the hob over a medium heat and add the flour. Stir for about 1 minute using a balloon whisk. Slowly add the stock or vegetable water and wine. Bring to the boil, reduce the heat and simmer until thickened. Season to taste. Just before serving pour in the juices from the rested chicken. Serve the chicken with the bacon, gravy, roast potatoes, Brussel sprouts and red cabbage.
