How to Cook Roast Chicken

Ingredients

• 1 whole Whole Chicken (Label Anglais, corn‑fed) (about 4‑5 lb, dry‑plucked for extra crisp skin)
• 2 tablespoons Fresh Marjoram (finely chopped)
• 2 tablespoons Fresh Parsley (finely chopped)
• 2 tablespoons Fresh Basil (finely chopped)
• to taste pinch Sea Salt (season herbs and chicken)
• to taste pinch Freshly Ground Black Pepper (season herbs and chicken)
• 2 tablespoons Olive Oil (extra‑virgin, helps coat herbs)
• 2 tablespoons Unsalted Butter (softened, sliced into two pieces)
• 1 whole Lemon (heated (microwave 30 s) before inserting)
• 1 whole bulb Garlic (halved, placed in roasting tray)
• 2 whole Onion (cut in half, placed in roasting tray)
• 1 tablespoon All-Purpose Flour (heaped, for thickening gravy)
• 1 cup Water (for gravy, can substitute stock for richer flavor)
• 1 piece Butcher's Twine (for trussing the bird)

Instructions

1. Make Herb‑Oil Mixture

   Finely chop the marjoram, parsley and basil, season with a pinch of sea salt and black pepper, then stir in the olive oil until well combined.

   Time: PT8M

2. Prepare Butter Pockets

   Slice the softened butter into two thin pieces and set aside for later insertion under the breast skin.

   Time: PT4M

3. Score Chicken and Create Skin Pockets

   Run a sharp knife around the top of each leg, then make three confident slices down to the bone on each thigh. Gently pull the skin away from the breast, creating a pocket without tearing it.

   Time: PT8M

4. Insert Herb Butter and Herbs

   Divide the herb‑oil mixture in half. Slip a butter slice into each breast skin pocket, then use a spatula to push the herb mixture deep into the pocket.

   Time: PT5M

5. Add Hot Lemon

   Warm the lemon in the microwave for 30 seconds, then stab it several times and push it into the cavity of the bird.

   Time: PT3M

6. Truss the Chicken

   Cut a length of butcher's twine, loop it under the legs, bring it up through the notches, tie a tight knot, then run the twine between the breast and legs and tie another knot to keep the bird compact.

   Time: PT5M

7. Prepare Vegetables for Roasting

   Halve the whole garlic bulb and the onions, then scatter them around the bottom of the roasting tray.

   Time: PT5M

8. Season and Place Chicken

   Rub any remaining herb‑oil over the entire bird, then set the chicken breast‑side up on the tray among the vegetables.

   Time: PT2M

9. Roast the Chicken

   Pre‑heat the oven to 225°C. Roast the chicken for 1 hour, or until the juices run clear and the internal temperature reaches 75°C in the thickest part of the thigh.

   Time: PT1H

   Temperature: 225°C

10. Rest the Chicken

    Remove the bird from the oven, cover loosely with foil and let it rest for 10 minutes while you make the gravy.

    Time: PT10M

11. Make the Gravy

    Transfer the pan drippings to a saucepan, whisk in the heaped tablespoon of flour, cook for 1 minute, then gradually add water (or stock) while whisking. Bring to a boil, simmer 5 minutes, then strain through a fine mesh sieve.

    Time: PT10M

    Temperature: Boiling

12. Carve and Serve

    Carve the rested chicken, arranging pieces on a platter. Drizzle with the hot gravy and serve with the roasted garlic and onions.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

10 g

Fat

25 g

Fiber

2 g