The Perfect Roast Chicken

The Perfect Roast Chicken

Many will tell you about the perfect roast chicken.  Well here is one more, this is my way, I have roasted it on national television and it was a great success – succulent, juicy and delicious.  Lemony fond on the bottom of the roasting pan whisked into the juices just gives it such a lovely flavour.  You really dont need to thicken the pan juices, but you can with a scrap of cornflour or potato flour whisked into some cold water.

The Perfect Roast Chicken
the ingredients

You’ll need

120g butter – at room temperature
2 Tbs finely chopped parsley
2 tsp finely chopped thyme
sea salt and freshly milled black pepper
grated rind and juice of one lemon
2 cloves garlic
1 large chicken, about 1.8kg


Preheat the oven to 230C.  Take about a quarter of the butter and add the herbs, sea salt and freshly ground black pepper, the lemon rind and one clove of garlic which has been finely crushed.

Loosen the skin over the breasts and massage the paste over the surface of the breast underneath the skin.

Spread the remaining butter all over the bird.  On a board and not in the roasting pan, season the bird well with the salt and pepper.  Place the bird in the roasting pan, flip the wings underneath and squeeze over the lemon juice.  Put the squeezed lemon into the chicken with the second clove of garlic which you have crushed finely.  Roast the chicken at the high temperature for 15 minutes.  Turn down the oven to 190C and roast for a further 45 minutes, or until done.  Switch off the oven, open the door and allow the chicken to rest for 15 minutes.

Let it rest before carving, the juiciness as a result is amazing

Cut the chicken into portions the way which suits you best.  Do this in the roasting tin to save all the juices.  Add the lemon and garlic from the inside of the chicken to the juices in the roasting pan and adding a little good chicken stock and using a whisk, beat all the juices together which makes the most delicious gravy to strain and serve over the pieces of the bird.

Click here to watch the You Tube video.

I am not the best photographer in the world, so I went browsing through my friends blogs and found this stunner by Sam Linsell of, a professional food stylist.  Do visit her blog, there is some lovely stuff there.

Sam Linsell’s Perfect Roasted Baby Chickens in wine and herbs

Alida Ryder of offers this stunning Roast Chicken with all the trimmings.  Alida has an awarded blog and it is well worth the visit!

Lemon Roast Chicken
from Alida Ryder’s book, Simple & Delicious

And Nina Timm of does a fabulous roast chicken with lemon and thyme.  The recipe is here –

Nina’s Lemon and Thyme Roast Chicken

November 26th, 2012|Categories: Michael's Writings|Tags: , , , |