BBC Good Food Magazine

Roast chicken

Brine the chicken in advance for more flavourful, tender meat. Any leftovers make excellent sandwiches. Ailsa Burt


SERVES 6 PREP 5 mins plus at least 12 hrs brining and resting COOK 1 hr 35 mins EASY

1 large chicken (about 1.7kg)

1 tsp garlic powder

1 tsp onion powder

1 tsp light brown soft sugar

2 tbsp vegetable oil

Pat the chicken dry with kitchen paper and remove any string before placing it in a roasting tin. Use a pestle and mortar to grind together the garlic powder, onion powder, sugar, 2 tbsp sea salt flakes and 1/2 tsp finely ground black pepper. Using your hands, carefully separate the skin from the meat of the chicken and spread the brine all over, rubbing it underneath the skin and inside the cavity. Chill, uncovered, for at least 12 hrs, or up to 24 hrs. Remove from the fridge 1 hr before cooking, and brush off any remaining brine from the skin so it doesn’t burn. Rub over the vegetable oil.

2 Heat the oven to 220C/200C fan/ gas 7. Roast the brined chicken for 15-20 mins, then baste with the juices in the pan. Reduce the heat to 180C/160C fan/gas 4 and cook for a further 1 hr-1 hr 15 mins until cooked through. The juices should run clear and a meat thermomete­r should read 75C. Remove the chicken from the tin and rest for at least 10-15 mins before serving.

GOOD TO KNOW gluten free

PER SERVING 307 kcals • fat 19g • saturates 5g

• carbs 1g • sugars 1g • fibre 0.2g • protein 33g

• salt 2.7g

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