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A plate of carved roast chicken with gravy and lemon wedges

The Perfect Roast Chicken


  • Author: Spicepaw
  • Cook Time: 90
  • Total Time: 90
  • Yield: Serves 3-4 1x

Description

How to get the most succulent and juicy roast chicken each and every time. Hands down, the best roasted chicken you’ll ever eat! #chicken ##easymeals #familydinners #poultry #roast


Scale

Ingredients

Brine:
  • 100g (about 1/2 cup) salt
  • 100g (about 1/2 cup) sugar
  • a small handful of fresh thyme (about 10g)
  • a small handful of fresh rosemary (about 10g)
  • a head of garlic (with cloves smashed)
  • 1 lemon (juiced and zested)
  • 1 tbsp black peppercorns
  • 3 Liters (12.5 cups) of water
Roast:

1 whole chicken (preferably organic)

2-3 tbsp of melted butter

Sauce

  • 2 tbsp of fresh lemon juice
  • the juice leftover from the roasting pan
  • 2 egg yolks

Instructions

Brine
  1. Combine salt, sugar, thyme, rosemary, garlic, lemon zest, lemon juice, pepper and 1 liter of water in a large pot.
  2. Bring to a boil and let boil for 5-10 minutes in order to infuse all the ingredients into the brine.
  3. Take off heat and let cool.
  4. Once cool, add 2 liters of water and mix together.    The brine should taste like salty soup (salty but edible).  If you think it is too salty, add a little water to dilute.  Add the whole chicken and brine overnight or up to 2 days.  The longer it sits, the saltier it’ll become so don’t let it sit for too long.
Roast
  1. Brine the chicken in a large pot overnight.
  2. An hour or so before roasting, remove chicken and remove any debris sticking to the bird. Let warm to room temperature.
  3. Place in a large baking tray and brush with butter.
  4. Cook in the oven at 220C/450F for 90 minutes or until internal temperature has reached 165F/75C, making sure to baste as you go.  (If you are cooking upside down and flipping it, see above instructions)
  5. When finished roasting, remove chicken carefully to a serving plate and let rest for 15 minutes.  You can cover it in foil in order to avoid letting it lose too much heat.
  6. For the sauce, strain the roasting juices with a sieve (or skip this step I’d you are like me and don’t mind a more ‘textured’ gravy)
  7. Add to a medium saucepan and heat over medium heat.  Mixture should be hot but not bubbling.  Remove from heat and let rest for a minute or two.
  8. Whisk together 2 egg yolks with 2 tbsp of fresh lemon.  Slowly add roasting juices to egg yolk/lemon juice mixture a little at a time, whisking as you go so as not to curdle.  If sauce is a little thin, slowly heat on low flame and whisk until it becomes a thicker gravy.

  • Category: Chicken
  • Method: Roasting
  • Cuisine: Western

Keywords: Roast, Chicken, poultry, easy meals, thyme, rosemary, lemon

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