My go-to method for a perfect roast chicken …
Add what you want to the roast chicken to make it your own. It would also be great with courgettes cooked under the chicken and stirred through the beans, or simply peas simmered in the juices with a handful of mint. @kittycoles
Ingredients
Serves 4-5
• 1 1.5–1.8kg good-quality whole chicken
• 2 tsp table salt
• 1 lemon
• 3 tbsp olive oil
• 4 garlic cloves, unpeeled
To serve
• 3 large, good quality tomatoes, room temperature (Vesuvio, beefsteak or heirloom)
• 1 jar of white beans or 2 tins, drained and rinsed
• A small handful of fresh oregano or chopped parsley
Method
1. Start by cutting off the string wrapped around the chicken legs – this allows hot air to circulate evenly around the legs and breast during cooking.
2. Lightly salt the chicken all over, seasoning from a height and turning it as you go to ensure even coverage. It might look like a lot of salt, but don’t worry – you’re only seasoning the outside. This helps draw moisture from the skin, which in turn makes it nice and crispy.
3. If you have the time, place the salted chicken in the fridge for an hour (or overnight) for best results. Honestly, I rarely have the time or patience, so I usually just leave it out at room temperature for 30–40 minutes before cooking.
4. Preheat the oven to 220–250°C.
5. If you notice any moisture on the surface of the chicken, pat it dry with kitchen paper. Pour the olive oil over the bird and massage it in with your hands, making sure every bit is coated. This gives it a head start in the oven and helps to keep it crispy.
6. Halve the lemon. Place one half in the cavity along with the garlic cloves. Set the chicken in a roasting tray (ideally one you can use on the hob later).
7. Roast the chicken, legs facing the back of the oven, for 30 minutes. Reduce the heat to 180°C then rotate, add a splash of white wine (about 1/2 glass) and 100ml water to the tray, and roast for a further 15–30 minutes, depending on size, until golden and the juices run clear. (If using a meat thermometer, aim for 70°C at the base of the breast.)
8. Rest the chicken for at least 20–30 minutes. This allows the juices to redistribute and results in a much juicier, more delicious bird.
9. While resting, slice the tomatoes and season with a pinch of salt. Set aside until you’re ready to serve.
10. To serve, warm the roasting tray on the hob with the resting juices. Add the beans and herbs, stir gently then squeeze in the juice from the remaining lemon half. Taste and adjust seasoning.
11. Carve the chicken. Spoon the beans onto a serving platter, top with tomatoes and the carved chicken.
12. Finish with extra olive oil and serve.
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