How To Roast A Chicken
Today I’m going to show you how to roast a chicken. It’s really easy! We enjoy a roast chicken every week or so. It makes a delicious dinner and there are just so many possibilities for leftovers!
Step 1: Prep Your Vegetables
Before prepping your vegetables, preheat your oven to 180C/350F.
Get out the largest roasting tin you have and fill the bottom with vegetables. Our favourites are chopped carrots and potatoes, left unpeeled.
I also like to place a whole head of garlic in to roast and sometimes even a couple of roughly chopped onions.
Step 2: Prepare Your Chicken
Remove the chicken from the packaging and wash and dry. Then place on top of your prepared vegetables, wing side up. I find cooking the wing side up first and breast side up for the final cooking session results in a juicier, more flavourful chicken.
Depending on the size of your roasting tin you can roast one or two chickens at a time. Meaning there will be plenty of leftovers for days to come.
My preference is to roast one whole chicken and a bulk pack of legs/drumsticks, as it’s our favourite piece of chicken, so an extra pack of legs means there will be PLENTY to go around!
Regarding stuffing, I like to keep it simple and stuff my chicken with either a whole peeled onion, a lemon or an orange which I pierce several times with a fork. Either of these stuffing options infuses the chicken with delicious flavour.
Step 3: Cook Your Chicken
Once the oven has reached the temperature, place the roasting tin into the oven and cook for half an hour per 500g/1 pound, turning the chicken and potatoes after half way.
For example – a 1.5 kgs/3 pound chicken would be cooked for 1.5 hours, turning after 45 minutes.
Once cooked, allow to cool slightly then serve.
How To Roast A Chicken Video Tutorial
Here’s the video tutorial showing you how to roast a chicken:
Ideas for leftovers:
- Make Bone Broth
- Chicken Salad With Zesty Orange Dressing
- 10 Ways With Leftover Roast Chicken
- The BEST Way To Enjoy Leftover Roast Potatoes
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