…ROAST A CHICKEN

With minimal prep, a few hacks and just seven ingredients, you can knock up a roast with the most – that’s flavour and lean protein. Watch, learn and grow ELEVATE THE BIRD

Some people roast chicken on a baking sheet, but this can cause the skin on the underside to come out soft and gelatinous. Good airflow is important for an even cook and crispy skin, so use a cast iron pan and lift the chicken with a bed of vegetables. It’ll make your clean-up easier, too. Chop enough potatoes, carrots and onions to cover the bottom of the pan, adding a glug of oil, and salt, pepper and rosemary.

LET IT ROAST

Stick it in the oven, then leave it alone for 20 mins – no peeking. In fact, get out of the kitchen altogether and find something else to do. Now look: is the skin golden? Are the vegetables beginning to soften? Can you smell the lemon roasting? If not, give it another 5 mins. If so, then lower the heat to 200°C and set the timer for another 15 mins. This gentler temperature will ensure the bird is cooked to juicy perfection.

SEASON AND STUFF

Preheat the oven to 230°C, remove the giblets

and pat the chicken dry with paper towels. Now rub it inside and out with olive oil and season liberally with salt and pepper. Jam a sprig or two of rosemary or thyme into the cavity, along with two smashed, peeled garlic cloves. Pop atop the veg. Add a halved lemon; freshly squeezed juice over just-roasted chicken cuts through the fat of the bird and freshens the flavours of the veg.

THE FINAL CHECK

Invest in a digital meat thermometer. You don’t want to leave this to chance. Stick it into the thickest part of the leg. When it reads 70°C, remove the pan from the oven and rest for 5 mins. The meat will rise to the recommended internal temperature of about 74°C. Transfer to a cutting board. Slice and serve with the roasted veg and a squeeze of lemon. Need more ideas for plating up your meat? Try our guide on p144.