A PERFECT ROAST CHICKEN
Winter has arrived – a cold, wet Tuesday evening – what could be more comforting than a juicy roast chicken with roasted potatoes, a sauce of sorts and some veg? Having had a day collecting kids and doing homework, I needed a recipe that would be easy to prepare. And of course, it would have to have a splash of wine. This one did the trick
A PERFECT ROAST CHICKEN
What you'll need
1 x whole chicken, large, preferably free range
2 carrots, peeled and cut in large batons
1 onion, peeled and cut into wedges
5 large cloves garlic left whole with skin on
A generous glass of white wine – see “Tip”
60g butter, softened
1 clove garlic crushed
salt and pepper
potatoes for roasting
drizzle of olive oil
COOK’S TIP: A splash of wine in the bottom of the pan is what makes this roast chicken extra special. We suggest the Darling Cellars Arumfields Chenin Blanc – a flavoursome wine, at an unbeatable price.
1. Heat the oven to 200°C celcius.
2. Place the prepared onion, carrots and whole garlic in a large roasting tin,
3. Mash the butter with a fork and add the crushed garlic, mixing well to combine.
4. Carefully loosen the skin of the chicken just a little so you can place the butter mix just under it, and spread it evenly under the skin, keeping the skin in tact. This will make your chicken extra juicy! Rub any remaining butter on top of the chicken and season generously with salt and pepper. If you want it to look extra pretty, you could truss it at this point, but that just sounds like too much hard work for me!
5. Place the chicken, breast side up on top of the vegetables. Pour the wine around the chicken, and add another half glass or so of water.
6. Place the chicken in the oven. After 15 minutes reduce the temperature to 170°C and allow it to cook for another 50 – 70 mins (depending on the size of your chicken.) Put the prepared potatoes in the oven at the same time.
7. To prepare your potatoes – line a pan with baking paper – makes washing up so much easier! I like the way Jamie does his potatoes: score each potato lightly with the prongs of a fork lengthwise, all over. Place them in the pan, drizzle with olive oil and pop them in the oven.
8. Baste the chicken with the liquid once or twice during cooking. If the liquid starts to dry up, add a little more water or wine as needed. After about 50 minutes – check the chicken is cooked – it is done when the juices between the thigh and main part of the body run clear – ie no blood.
9. Once done, allow it to rest under foil for 10 minutes. Prepare some veg, carve it up and serve it with the scrumptious roast potatoes and the pan juices – full of flavour with a wonderful hint of sweetness from the Chenin. Enjoy!