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No Fuss Easy Roast Chicken

Make this delicious roast chicken at home.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 3 Prep: 15 min Cook: 80 min

Ingredients

Whole chicken 1
Salt & pepper as required
Olive oil 2-3 tbsp
Butter 1 tbsp
Lemon 1
Onion 1
Celery 1-2
Carrot 1
Garlic 2-3 cloves
Herbs (thyme, rosemary, bay leaves) 2-3 each
Gravy recipe
White wine 1 glass
Chicken stock 1 cup
Gravy thickener
Butter 1/2 tbsp
Flour 1/2 tbsp
Soy sauce (optional) 1/2 tsp

Method

1
Roughly chop the onion, celery and garlic with skin on. Cut the lemon into halves.
2
Remove the wings and legs tops and the chicken neck. Put onto an oven tray, breast side up.
3
Rub the chicken insides with salt & pepper and stuff with the one half of lemon, smashed garlic and the vegetables from Step 1. Rip in the herbs.
4
Spread the outside of the chicken with room temperature butter and olive oil. Sprinkle over plenty of salt & pepper.
5
Put into a preheated oven 210-220C (Gas mark 8) and roast for 40-45 minutes. Turn the chicken round occasionally to cook evenly.
6
Turn the heat down to 190-200C (Gas mark 5-6) and roast for a further 15-20 minutes.
7
Pierce the thickest part of the chicken and when the juices run clear, it's nicely roasted.
8
If the juice is a bit pink, roast for another 10 minutes and check again for clear juices.
9
Transfer to a dish and cover with foil to rest for 15-20 minutes in a warm place.
10
Make the gravy: from the chicken and oven tray at Step 7, remove all the vegetables and herbs and any excess fat. Put the remaining juices into a pan and put on the heat.
11
Add the white wine and bring to the boil and allow the alcohol to evaporate. Turn the heat down to medium and add the chicken stock. Reduce to 1/2 or 2/3.
12
To thicken the gravy: mix the butter and flour together before adding to the pan. Bring to the boil, the gravy will thicken nicely.

Tips & Note

Remove the whole chicken from the fridge 1 hour before you start this recipe.
At Step 6, if you don't like crispy skin, cover the chicken with foil.
The vegetables stuffed inside the chicken are not to be served as a side (they should be removed, as they are only for flavouring), so you should prepare your favourite vegetables such as broccoli, potatoes, etc.
At Step 10, scrape as much of the juices and burnt bits from the oven tray as this will give the gravy a really good flavour.

No Fuss Easy Roast Chicken

Make this delicious roast chicken at home.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 3

Prep: 15 min

Cook: 80 min

Ingredients

Whole chicken 1
Salt & pepper as required
Olive oil 2-3 tbsp
Butter 1 tbsp
Lemon 1
Onion 1
Celery 1-2
Carrot 1
Garlic 2-3 cloves
Herbs (thyme, rosemary, bay leaves) 2-3 each
Gravy recipe
White wine 1 glass
Chicken stock 1 cup
Gravy thickener
Butter 1/2 tbsp
Flour 1/2 tbsp
Soy sauce (optional) 1/2 tsp
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No Fuss Easy Roast Chicken

Recipe ID :653 Posted on 02 JUN 2015
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Serves 3

Prep 15min
Cook 80min
views 7,606
printed 176

saved 3

Make this delicious roast chicken at home.

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yhiranuma
Recipe By
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yhiranuma
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Ingredients

Print Ingredients Email Ingredients
1
as required
2-3 tbsp
1 tbsp
1
1
1-2
1
2-3 cloves
2-3 each
1 glass
1 cup
1/2 tbsp
1/2 tbsp
1/2 tsp

Method

Prep
15min
Cook
1h20min
1
Roughly chop the onion, celery and garlic with skin on. Cut the lemon into halves.
2
Remove the wings and legs tops and the chicken neck. Put onto an oven tray, breast side up.
3
Rub the chicken insides with salt & pepper and stuff with the one half of lemon, smashed garlic and the vegetables from Step 1. Rip in the herbs.
4
Spread the outside of the chicken with room temperature butter and olive oil. Sprinkle over plenty of salt & pepper.
5
Put into a preheated oven 210-220C (Gas mark 8) and roast for 40-45 minutes. Turn the chicken round occasionally to cook evenly.
6
Turn the heat down to 190-200C (Gas mark 5-6) and roast for a further 15-20 minutes.
7
Pierce the thickest part of the chicken and when the juices run clear, it's nicely roasted.
8
If the juice is a bit pink, roast for another 10 minutes and check again for clear juices.
9
Transfer to a dish and cover with foil to rest for 15-20 minutes in a warm place.
10
Make the gravy:from the chicken and oven tray at Step 7, remove all the vegetables and herbs and any excess fat. Put the remaining juices into a pan and put on the heat.
11
Add the white wine and bring to the boil and allow the alcohol to evaporate. Turn the heat down to medium and add the chicken stock. Reduce to 1/2 or 2/3.
12
To thicken the gravy:mix the butter and flour together before adding to the pan. Bring to the boil, the gravy will thicken nicely.

Tips & Note

Remove the whole chicken from the fridge 1 hour before you start this recipe.
At Step 6, if you don't like crispy skin, cover the chicken with foil.
The vegetables stuffed inside the chicken are not to be served as a side (they should be removed, as they are only for flavouring), so you should prepare your favourite vegetables such as broccoli, potatoes, etc.
At Step 10, scrape as much of the juices and burnt bits from the oven tray as this will give the gravy a really good flavour.

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