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 Fast and Easy Roast Chicken Recipe

Fast Roast Chicken
Click picture to enlarge

One hour and twenty minutes from beginning to end is all you need to make a succulent roast chicken.

Cook the vegetables whilst the chicken is in the oven for a main meal to be proud of. We used frozen peas and new potatoes straight from the allotment but any veg will do.

KEY POINTS

 Preparation Time:  10 mins  Cooking Time:   55 minutes (plus 15 minutes rest)
 How Difficult  Easy  Freeze?   No
 Servings

4 portions



INGREDIENTS

Ingredients for Roast Chicken

Imperial

Metric

1 medium chicken

3lb

1.35kg

Streaky bacon 6 slices 6 slices
White wine 9fl oz 270 ml
1 medium lemon - -
Chopped herbs or dried if not fresh. Use any available, we used parsley, sage and thyme. Tarragon is also good. 3 tblespns (fresh)
or
3 teaspns (dried)
3 tblespns (fresh)
or
3 teaspns (dried)
Garlic cloves 3 3
Butter oz 10g
Olive oil 2 tablespoons 2 tablespoons
Salt and pepper To taste To taste

COOKING EQUIPMENT
Ovenproof dish

PREPARATION
Peel and crush the garlic cloves.
Chop herbs if using fresh.
Finely slice half the lemon (keep the other half for later) and halve each slice.

Method

Homemade garlic butter Pre-heat the oven to 450F / 230C. This is essential if the chicken is to cook well.

Make the garlic and herb butter by mixing the parsley, thyme, sage and garlic with the butter. Simply put the garlic, herbs and butter in a dish and mix for a short time with a fork. Add a sprinkling of salt and pepper for good measure.

 
Place the garlic and herb butter inside the cavity of the chicken body along with the sliced lemon. Pour the olive oil over the chicken and spread it over the surface (with a brush if you have one).

Generously sprinkle salt and pepper over the chicken then cover with the streaky bacon. Put the chicken on a roasting tin (see picture) and place in the middle of the pre-heated oven. Leave in the oven for 55 minutes.

Prepared chicken for roasting.

 
Fast and easy roast chicken Take the chicken from the oven. Tip it up and remove the juices and lemon slices from the cavity into the roasting tin. Cover the chicken with foil and place to one side.

Add the wine to the roasting tin and squeeze the juice from the lemon into it. Place the tin on a moderate heat for around 15 minutes, stirring every minute or so.

Carve the chicken and spoon the sauce in the baking tin over it.

Click here for how to use the chicken carcase to make homemade chicken soup.
 

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