How to: Roast Chicken
You can’t beat a roast chicken for Sunday lunch or dinner, either served with roast vegetables and gravy or for a lighter meal accompany your chook with fresh spring salads and crusty bread. However you have it, it’s an absolute classic and always a crowd pleaser. These are some failproof ways to get the best tasting bird in town, from our butchery team.
- Take your chicken out of the fridge a good 30 mins prior to roasting and preheat oven to 240C. Once your chook is ready to go into the oven turn it down to 200C to complete cooking.
- Don’t over crowd your chicken- make sure there isn’t too much in your roasting tray to start with or alternatively place your chicken on top of your veg. Bear in mind they will take longer to cook this way hidden away underneath so cut them a bit smaller.
- Baste that bird – basting keeps things moist and delicious. Be fast as that oven door can’t stay open so either remove the whole tray, baste and return to oven or be super quick in basting with the door open.
- Brining your chicken first can give you a beautifully tender result. Simply dissolve 30g of salt in 5 litres of water before adding your chicken overnight. Yes, you need a wee bit of forethought but all good food does!
- Resting time is important with chicken as it is with any meat so a good 15 mins to rest the bird will keep those juices in before you carve.
- We highly encourage the use of butter, lemon, thyme or any herb for that matter and a good homemade gravy crafted lovingly from pan juices.