How to Roast Chicken

Learning how to roast chicken with crispy skin is a great skill to have in the kitchen. We LOVE crispy skin, who doesn’t? We have found this method gives crispy skin and really moist breast meat.

How to Roast Chicken

Sunday night was always a roast for Dan’s family growing up. She would always fight her brothers for any left over meat, which didn’t happen very often. With 6 members in the family it was VERY difficult to ever get the skin as it was the most sought after part of the chicken. Now, there is no fighting over the meat with just the two of us.

We even get leftovers, which means we have lunch or dinner ready to go for the next day. For lunches, we love to use the leftover chicken meat, mix it with mayo and serve with some avocado or in a salad.

Equipment

• Large Roasting Pan
• Roasting rack (we just use a cooling rack, it works just as well)
• Paper Towel

Ingredients

• 1 Chicken, approx 2 kg (4.5 Pounds)
• 100g Butter (Remove the butter from the fridge for an hour prior to starting to make the mixing process easier)
• Salt
• 2 Tbsp freshly chopped herbs (we used rosemary and thyme, as we have some in our garden)
• Half a lemon

Tips

• You can use your homemade flavoured butter instead of mixing the butter with the herbs
• To have a more even cook you can truss together the legs with twine
• The best way to check if the chicken is cooked is to break the skin between the thigh and leg and the juices should be clear and the meat there is cooked
• Save the chicken carcass when you have finished, as it’s great to use to make chicken broth.

Serving Suggestions

• Because chicken is a leaner meat, it’s a great idea to serve with a fatty sauce. We love to serve it with mushroom sauce or hollandaise.
• With some roasted keto vegetables like broccoli, asparagus, zucchini and radishes.
• Leftover meat is great for lunch the next day. Shred the leftover chicken and add to a salad or mix with some mayo or some ranch dip
• Another great use for leftover meat, is to shred the chicken, cook in some mexican spices and have in a cheese shell taco.

Steps

1. Pre Heat oven to 200 degrees Celsius/ 390 degrees Fahrenheit
2. In a bowl, combine the butter, salt and freshly chopped herbs until completely mixed through and the butter has slightly softened.
3. Pat the chicken dry using paper towel. It’s important that the skin is dry.
4. Carefully loosen the skin from the flesh using your fingers. Start at the neck end and over the breast meat, then work down towards the thighs and drumsticks.
5. Using your fingers, spread the butter between the skin and the flesh. Try to work gently as you don’t want to pierce the skin (just be patient with it)
6. Spread any remaining butter over the outside of the chicken and then squeeze the juice of half a lemon over the top.
7. Then place the half a lemon and any leftover herbs into the cavity of the chicken.
8. Place roasting rack inside a large roasting pan and place chicken on top of roasting rack.
9. Place in the middle shelf of the oven and cook for 50 minutes, then reduce oven to 180c/355f and cook for a further 20 – 30 minutes. Until the chicken is cooked through
10. Once cooked, remove from the oven and rest in a warm place for 15 minutes prior to carving.

We would love to see your delicious roast chickens. Make sure to tag us on instagram.

We hope you found this helpful. Check out our other ‘How to’ posts for more step-by-step guides

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