Growing up, my family were obsessed with Sunday lunch. That is to say a roast. Some of my strongest “home” memories is of The Archers being on in the kitchen as my Mum created the most delicious roasts known to man, the windows all steamed up, my two teenage brothers raiding the larder and my Dad outside in the garden doing whatever it is gardeners do… on one of those damp, grey Sundays that seem to be a permanent fixture in autumn.
My Mum makes the best roasts. People other than me have said this. And no, I don’t mean my Dad. As I grew up I enjoyed helping her out in the kitchen here and there – she’s really where my love of cooking stems from. So over the years she has shared some tips and tricks with me, which is sometime in time – if I’m lucky – I hope to pass on to my children.
The other day I made Andrew and I roast chicken. I find this an excellent economical choice for a Sunday meal – leftover roast chicken is surely one of the perks of Mondays? Indeed, the leftover meat is perfect for packed lunch sandwiches, stir fries, curries or even making some kind of special fried rice for the Monday evening. I often end up getting not just one delicious meal out of my chicken, but maybe two or three more.
So, without further ado, here is how I make my standard roast chicken, which is stuffed with lemon, garlic and herbs. It’s super easy.
Perfect lemon, garlic and herb roast chicken
You will need:
For the chicken
1 medium-sized chicken. If your budget stretches, go for free-range. Happy meat tastes better!
1 brown onion
2 sticks of celery
2 cloves of garlic
1 large knob of slightly salted butter at room temp
A handful of woody herbs – I used rosemary and thyme
For the gravy
1-2 tbsp plain flour
250ml of good-quality chicken stock
1 large glass of white wine
1. Wash the celery and carrots under cold running water, then chop them into chunks – 5cm lengths is perfect. Pop them in the bottom of a large roasting tray.
2. Peel your onion and then slice from top to bottom through the middle. Cut into chunky wedges. Pop this into your roasting tray and mix with the celery and carrots. You’re going to use the veg as the trivet to keep the chicken off the bottom of the roasting tray, so that’s why you want to make it chunky. They will also help make your gravy corking.
3. Take the chicken out of the packet, but before you throw it away reading the cooking instructions. It tends to calculate as 45mins per kg (so look at the weight of the bird, which will be printed on the packaging) plus 20mins. So for a 1kg bird you’d cook it for 65mins.
4. Some people wash their chicken under running water. I don’t bother and I haven’t died yet. Pop your chicken on a clean chopping board.
5. In a small bowl, zest your lemon. You can do this with a zester, or by using a regular vegetable peeler and then chopping the peel up into thin strips. Then add your garlic cloves (crushed) and some chopped up herbs. Add the butter and use the back of a fork to mash all this up, so it’s combined.
6. Back to the chicken. Use one finger to gently poke a pocket between the skin and the breast meat. You just want to create a gap there so you can stuff in the buttery mixture between the skin and the meat. It sounds ickier and harder than it is. Be brave.
7. Chop the lemon into quarters and then push it into the cavity. Pop the chicken onto the veg in the roasting tray and cover with tin foil. Put the whole lot in the middle of a 190C oven. Check it at regular intervals, and use a spoon to scoop up any liquid in the pan and pour it over the chicken to keep it moist. About 20 mins before it’s due to come out, take the tin foil off to crisp up the skin.
For the gravy
1. Once the chicken is out, take it out of the roasting tin and pop on a warmed plate. Cover it in tin foil and then cover that with a clean tea towel and leave it to rest.
2. Put the roasting tray with the veg on the hob and turn the heat on. Sprinkle over the plain flour and then mix it with the veg until it creates a paste.
3. After you’ve made the paste (this is actually called a roux, factfans), slowly add the stock bit by bit, stirring the veg and roux until the liquid is absorbed. Gradually the paste with loosen until it turns into fairly thick gravy. Splash in the wine and leave to warm for a while – the alcohol will steam off fairly quickly, but it will make a nice, sharp-flavoured gravy that goes well with the lemons.
4. At this point I strain off the veg, leaving a few onion bits in there as Andrew likes those. But you can leave the veg in if you like – they’re completely cooked, but this does make for a rather “unrefined” and chunky gravy.