Everyone knows how to roast a chicken but I always get such great feedback when I roast chicken the way Mum does it. She calls it French roasting. Putting an inch of water in the roasting pan means that the chicken is steamed as well as roasted which makes the flesh so tender and moist.
This really is simplicity at it's best. Buy a corn fed or free range chicken if you can but bog standard will do too.
Quick to prepare, easy to cook, leftovers can be used in salads, risotto, sandwiches or wraps. Save the carcass and make stock to freeze.
1 whole chicken
1 lemon, zested
2 cloves garlic, grated
butter, softened
salt and pepper
Preheat the oven to 180 degrees.
Put the chicken in a roasting tin and smear the skin with butter. Squeeze the juice of the lemon over it and then stuff both halves into the breast cavity. Spread the lemon zest and garlic over the chicken and season with salt and pepper. Pour an inch of hot water into the toasting pan. Be really careful putting it into the oven.
Roast in the preheated oven for 20 mins per lb (2.2kgs/lb), resting for 10 mins before carving. When you remove the bird from the oven, stick the tip of a knife or skewer into the thickest part of the breast and then press down. The juices should run out clear. If not, return to the oven for a little while.
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