Mastering the Art of Roasted Chicken: A Simple Guide & Recipe

Let’s face it, not all of us are natural in the kitchen. The thought of roasting a whole chicken might seem daunting, conjuring images of overcooked, dry meat or an undercooked, risky affair. But fear not! The art of roasting a chicken to that perfect state of juicy tenderness and crispy skin is not reserved for professional chefs alone. In this guide, we will demystify the process, breaking it down into simple, manageable steps that even the most hesitant home cook can confidently follow.

Whether you’re looking to impress guests or want to treat yourself to a comforting meal, our easy-to-follow guide will help you achieve that golden, succulent roast chicken that’s been eluding you. So, roll up your sleeves and let’s embark on this culinary adventure together – towards the perfect oven-roasted chicken.

Welcome to our culinary journey where we unravel the secrets to preparing a perfectly oven-roasted chicken. Whether you’re a seasoned chef or a beginner in the kitchen, this guide promises to make your roast chicken experience both simple and delightful. We’ve got you covered from achieving the right temperature and time to ensuring a crispy, golden skin.

1. Simple Roast Chicken Recipe in Oven Roasting a chicken in the oven need not be complicated. Our straightforward recipe ensures a succulent and flavourful chicken with minimal fuss. We’ll walk you through the essential steps to prepare and roast your chicken to perfection.

2. How to Easily Roast Chicken in the Oven: Ease and simplicity are key in our approach. We’ll share tips on effortlessly preparing your chicken for the oven, including seasoning advice and how to truss the chicken for even cooking.

3. Cooking Time and Temperature Guide Understanding the right cooking time and temperature is crucial for a perfectly roasted chicken. We’ll provide a detailed guide on how long to cook a whole chicken in the oven, including specific instructions for roasting at 350°F (about 175°C).

4. Roast Chicken Temperature and Time: The perfect roast involves more than just setting a timer. We’ll delve into the ideal internal temperatures to aim for, ensuring your chicken is cooked through but remains juicy and tender.

5. Calculating Cooking Time Per Kg To help you tailor the cooking time to the size of your chicken, we offer a simple calculation method. This ensures that whether you’re cooking a small or large bird, the results will be equally satisfying.

6. Oven Roasted Whole Chicken and Potatoes Why not make a complete meal? We’ll show you how to roast your chicken alongside potatoes, allowing them to absorb the delicious flavours of the chicken as they cook to perfection.

7. Achieving Crispy Roast Chicken The crowning glory of any roast chicken is its crispy skin. We share our top tips for ensuring your chicken skin comes out perfectly crispy every time, adding that irresistible texture to your meal.

Recipe: Simple & Easy Roast chicken with wine, herbs and garlic

INGREDIENTS

1 free-range chicken

1 onion peeled and roughly chopped

1 medium carrot roughly chopped

1 few extra whole sprigs of herbs

½ lemon

3 tsp of Dijon mustard

4 cloves of garlic crushed

125 ml or 1/2 cup roughly chopped herbs such as parsley sage, rosemary, thyme & oregano

250 ml or 1 cup White Wine, preferably Chardonnay

250 ml or 1 cup chicken stock

2-3 Tbs olive oil

salt and pepper

3 Tbs butter

INSTRUCTIONS

Preheat the oven to 180°C / 350 F.

Place the chicken on the chopped onion and carrot in a deep-sided roasting pan making sure it’s quite a snug fit.

Fill the cavity of the chicken with a few sprigs of herbs and half the lemon.

Mix the mustard, garlic, herbs, white wine and stock together (you should have just over 2 cups) and pour this marinade over the chickens and into the cavity. Drizzle over the olive oil and rub it all over the chicken and season with salt and pepper.

Roast uncovered for 1 1/2 hours or until the chicken is cooked. Roast the chicken with the breast side up for 30 minutes, flip it over so the underside goes golden for the next 30 minutes, and flip it back upright for the final 30 minutes. Baste the chicken with half the butter for the last 15 minutes. If the liquid has thinned out too much, top up with stock or water and a splash more of white wine halfway through or for the last 30 minutes.

Remove the chicken from the oven and baste with the remaining butter. Take it out the tray and set it aside on a serving platter to rest. Carve onto a serving platter, dispose of the carcass, or use this to make stock.

Strain the pan juices and vegetables through a fine sieve and serve this over the carved roast chicken. If necessary, reheat this on the stove or in the microwave.

Serve with roast potatoes, steamed greens or any other vegetables of your choice and, of course, your favourite white wine, here: Backsberg Smuggled Vines Chardonnay.

Backsberg Smuggled Vines Chardonnay

OUR TASTING NOTE

This wine, celebrating the duo’s resilience, offers a welcoming aroma of sweet apple, nutty cashew, and creamy butterscotch. It’s a Chardonnay that’s lively and fresh. The taste brings together a mix of easy-going tropical fruit and zesty grapefruit, with hints of vanilla and a gentle mineral touch. This combination creates a smooth and enjoyable finish.

R175.00/Bottle

Recipe & Images: Sam Linsell