Roast Chicken
Roast chicken is a French kitchen classic. What sets it apart is that deep golden, crackling skin against meat that stays tender and juicy. Seasoned with aromatic herbs such as thyme, rosemary and bay, and usually given a lift with lemon and garlic, it comes out of the oven rich and fragrant. Roasting concentrates the flavours into a perfect balance of crisp outside and tender inside. Served with roast vegetables or potatoes, it makes a warm, sociable meal, ideal for sharing with family or friends.
Ingredients
- 1 whole chicken
- Garlic
- Butter
- Salt
- Herbs
- Potatoes
- 1 cube chicken stock
Method
- Rub the chicken all over with garlic and tuck the cloves in between the legs.
- Brush it with melted butter, then season with salt
- Scatter over the herbs
- Crumble the stock cube into a glass of hot water and pour it into the roasting dish
- Roast at 180°C for 1 hour. Baste the chicken with its own juices halfway through.
