This is a mash up of a Jamie Oliver, Nigella Lawson and Delia Smith recipe, with my usual twist and wanting to do it my way. This leaves a really moist chicken, but as handsome just complained, it is so moist in the end, that you might think it’s not cooked. As I explained, if the meat thermometer says it’s cooked, it’s cooked. This is delicious, best with salads, no gravy, as a stand alone in its own right.
1 whole chicken
2 tablespoons butter
2 large cloves garlic, minced
1 tablespoon rosemary
1 small onion
Salt and pepper to taste
1 teaspoon olive oil
- Preheat oven to 420 degrees fahrenheit.
- Rinse chicken under running cold water, after removing giblets, if there.
- Drain any remaining water and pat dry with kitchen paper.
- Place in deep oven dish (one inch minimum).
- At butt end of chicken, run fingers between breast and skin to loosen and leave a pocket for ingredients. Take half the butter, rosemary and garlic and push under skin over the top of each breast.
- Slice the lemon into six slices, leaving two ends. Push the slices under the skin so that there are three over each breast. Place remaining lemon ends into butt cavity.
- Quarter onion and place into cavity with remaining rosemary, salt, pepper and oil.
- Salt and pepper the top of the bird then place in oven. Roast for 20 mins at 420 degrees F and then reduce to 375 degrees F for 20 mins per 500g/1 lb.
- Turn the bird onto breast side down halfway during cooking.
- Once the cooking time is over, check with the meat thermometer that the thickest leg piece is at 165 degrees F (I always get it to 180 degrees F).
- Cover with foil, a couple of teatowels and leave to rest breast side down for at least 30 mins.
- Carve as you like and enjoy!