Roast chicken

There are many ways to roast a chicken, and this is currently my favourite. Doing it upside down for the first 35 minuteskeeps the breast very moist, and it self-bastes, so needs no extra butter or oil – without losing any of the things that make us want to eat roast chicken.

If you want to keep things downsizing, try not to eat all the skin and leave the rest (hard). And if you want to be totally downsizing, eat the breast without any skin (impossible).

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1.5 kg Chicken
Half an unwaxed lemon
A sprig of rosemary and thyme
Salt and pepper

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Preheat the oven to 200º / 180º / gas mark 6
Season the chicken all over with salt and pepper.
Put the lemon, rosemary, and thyme inside the chicken.
Put the chicken upside down in a roasting tin and roast for 20 minutes.
Turn the oven down to 180º / 160º / gas mark 4 for 15 minutes
Turn chicken right side up and roast for another 15 minutes.
Turn the heat back up to 200º / fan 180º / gas mark 6 for 15 – 20 minutes to crisp up the skin.
Check the juices run clear, and let it rest in a warm place, covered in foil.

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Diva notes.

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Roast chicken

Diva notes.

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