Sunday roast is an English tradition that is easy to love. Nothing says love like a big hunk of roast meat and veg and some Yorkshire pudding. Mmmmm! My favorite roast is a nice roast chicken because it's easy, makes the house smell amazing and always looks impressive. I know it's typically cheaper to buy a roasted chicken at the grocery store but it really is worth doing it yourself every once in a while.
Here's the cast of characters for my favorite:
Whole Chicken of your choice
1 stick of softened butter
Lemons
Fresh Thyme
Garlic
Salt & Pepper
Check the chicken package for cooking temp/time. Most people recommend 425 degrees for 20 Min and an internal temp of 165. Make sure you take your chicken out of the fridge a min of 30 min before cooking. Always make sure your meat is room temp before cooking.
Make a compound butter to put under the chickens skin.
1 Stick softened butter
Zest of 1 lemon or 2
Juice of half or whole Lemon
Thyme Leaves
1 or 2 garlic Cloves minced
Fresh cracked pepper
Salt
Loosen chicken skin with fingers and get the butter under the skin and down into the legs. Also run a little on the exterior of the chicken. Place chicken in roasting pan on rack or make one with carrots and celery.
Salt and Pepper the outside of the bird. Insert lemons and Thyme sprigs into the chickens body.
You can also throw in some garlic cloves.
If you don't plan on using all the compound butter you can roll some of it up and pop it in the fridge or freezer for future uses.
Just make sure you do this before getting uncooked chicken hands in it!
Ready to Roast!
Let your bird rest at least 15 min after you remove him from the oven.
Carve, Serve, Enjoy!
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