Recipe Tin Roast Chicken

Pile it all up onto a plate garnish with parsley or other fresh herbs.

Recipe tin roast chicken. Cut thighs in half along the bone. Baste the chicken halfway through cooking and if the veg look dry add a splash of water to the tray to stop them from burning. Place chicken in a roasting pan.

Do the top the breast and the drumsticks not the underside. Place chicken on a cutting board and cut off the breast meat first removing the crispy skin with the chicken breast pieces. Cut breast into 3 or 4 pieces.

Carve up the chicken as you would a roast chicken. Remove the foil and continue to roast the chicken for a further 20 30 mins until the skin is golden the chicken is cooked and all the juices run clear. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.

Place the chicken in a large roasting tin and remove any trussing elastic or string. Preheat oven to 350 degrees f 175 degrees c. Place chicken in a roasting pan and season generously inside and out with salt and pepper.

Turn down the oven to 180 c 350 f then roast chicken for 50 minutes to 1 hour note 7 or until the internal temperature at the joint between the leg and thigh is 75 c 165 f or until juices run clear. Place chicken in a baking dish skin side up. Place 3 tablespoons margarine in the chicken cavity.

Cut off the legs and wings and place onto a large plate. How to carve a roast chicken. Use a dessert spoon to loosen skin from chicken see video.