Crispy roast chicken
Get delicious moist roast chicken with a crispy skin. Cooking time varies on chicken size, cook until the juices run clear
- Buttery spread
- Chantanay carrots
Level of difficulty Average
Preparation time 10mins
Cooking time 60mins
Cost Average budget
Pierce the chicken skin and loosen the skin away from the flesh, pipe in buttery spread between the chicken skin and the flesh to create a layer that will moisten the flesh and crisp the skin, salt and pepper the surface of the skin and place into the refridgerator to dry uncovered for 40 minutes while allowing your oven to pre heat.
Prepare your vegetables peeling the carrots, slice a few to place inside the chicken the rest will be placed amongst the roasting tin. Thinly slice the lemons and half the onions, for any you are roasting outside of the chicken leave the skin on as this will be removed upon baking and protect the onion beneath, have an onion for the inside of the chicken and slice into disks. Boil your poratoes ready for roasting.
Remove the chicken from the fridge, fill with layered onion and lemon slices, a few sliced carrots and crush in a clove of garlic. You may add some potatoes and any other flavours you wish to infuse in the chicken but the potatoes will remain soft and not roasted. Ideally you want to stuff the gap so moisture cannot excape. An additional knob of butter in the center will add to the moistness.
Do not baste the chicken as this will prevent the skin crisping up, the butter beneath the skin and the ingredients in the center will self baste the chicken
Once cooked until crispy and delicate in the middle remove from the oven and deglaze the pan with potato water to make a delicious gravy, feel free to add gravy granules for the ultimate gravy experience.