Perfect Roast Chicken
There are few things more satisfying or wholesome than a whole roast chicken. Here's how to cook it perfectly every time.
Cooking time: 60 minutes
- 1x Free-Range Chicken
- Dried thyme
- 1x Lemon
- Salt & Pepper
- Olive Oil
Preheat your oven with a cast iron skillet on the middle rack to 260 degrees. While it's preheating, rub olive oil all over your chicken, making sure you get into all the nooks and crannies - this is going to help crisp the skin up. Squeeze half a lemon all over the chicken, season with a significant amount (more than you think you need) of coarse sea salt and freshly cracked pepper, a sprinkle of dried thyme and stick the squeezed lemon into the chicken's cavity.
Once the oven and skillet have preheated, remove the skillet from the oven using an oven mitt, and gently place the chicken into the centre of the skillet. Place it back into the oven and cook at 260 for 15 minutes. After those 15 minutes, turn the oven down to 180 degrees and leave to cook until the outside is golden and crispy and the internal temp reads between 60-70 degrees - this should take about 30 mins.
Remove from the oven and let rest for 10 minutes before carving.