Perfect Roast Chicken

Perfect Roast Chicken

Bit of a back to basics this one, but this is really an idiot-proof guide – adapted from Jamie Oliver – to cooking the perfect roast chicken, which inexplicably can cause problems to the amateur chef. There really is no excuse for a dry, over-cooked bird and 1 hour 20 minutes is all it takes for a succulent roast. And forget all about covering it with bacon or making a tinfoil tent or any of that nonsense. Well seasoned with a lemon and some herbs stuck up its arse – and a bit of TLC – is all a chicken needs. A decent 1.5kg bird will easily feed a family of four with leftovers, and don't forget to use the carcass to make delicious chicken soup – please don't chuck it in the bin, you daft buggers. Serves 4 (easily).

Ingredients:
1 1.5kg chicken, preferably free-range
1 lemon
olive oil
salt and pepper
handful herds, such as thyme or rosemary

Method:
1. Take the chicken out of the fridge 30 minutes before it goes into the oven.
2. Preheat oven to 240C/475F/gas 9.
3. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.
4. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour).
5. Put the lemon inside the chicken’s cavity, with the bunch of herbs.
6. Place the chicken in the roasting tray and put it into the preheated oven.
7. Turn the heat down immediately to 200C/400F/gas 6 and cook the chicken for 1 hour and 20 minutes.
8. Baste the chicken halfway through cooking.
9. When cooked, take the tray out of the oven and transfer the chicken to a board, cover with tinfoil and allow to rest for 15 minutes or so.