- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 1 free range chicken, about 1½ kg/3lb 5oz
- 1 lemon, halved
- small bunch thyme (optional)
- 1 tbsp plain flour
- 250ml chicken stock (a cube is fine)
Always leave your chicken to rest for at least
15 mins before carving. This will give you a juicy
chicken that is a lot easier to carve.
For a more succulent chicken, take it out of the
fridge one hour before cooking to bring it up to
room temperature. This rule applies to any meat
you are roasting.
Don’t worry about turning or basting your
chicken as it roasts. Yes, these can give good
results, but are fiddly for the beginner, plus every
time you open the oven you lose heat.The golden rule to roast chicken…
A 1.5kg chicken will be perfectly roasted after
1 hr 20 mins at
190C/fan 170C/gas 5.
It doesn’t matter what
you stuff into it, rub or
sprinkle over it or put
around it, this timing
Remember this and
you will always be
able to roast a chicken.Barney says...
Ever wondered how professional cooks turn out impressive
dishes without even referring to a recipe? It’s simply down
to basic rules, which have been followed so often that they
become second nature, guaranteeing the dish will work every
time. You can do the same thing at home – once you’ve
learnt the must-dos, cooking becomes easier and you can
relax and start to experiment more, knowing the end result
will always be delicious. Simply follow the rules and you
won’t go wrong.