Sunday roast chicken

Cooking is Love, it’s about people ,culture and environmental status. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture you come from, everywhere around the world, people get together.

Classic Sunday roast favourite and an all-round crowd pleaser. It’s all about crispy, golden skin and tender, succulent meat (served with all the trimmings, of course). And if you’ve got any leftovers, you can keep them in the fridge to rustle up some speedy weeknight meals. Basically, it’s the gift that keeps on giving.

But when it comes to cooking a whole roast chicken (rather than just breasts or thighs), for some it can seem like a daunting task. You might be wondering how long you should cook it for, or how to know when it’s done. But with a few simple tricks and a fool-proof recipe up your sleeve, it’s nice and easy.

First things first: it’s a good idea to take your chicken out of the fridge half an hour before you pop it in the oven. That way it’ll have time to reach room temperature and you’ll get a more even, golden finish. There’s no need to wash it (raw chicken should never be washed) – instead, just pat it dry with kitchen towel, untie any strings and you’re good to go.

Here are my roast chicken recipes

Ingredients

One onion

Ginger

small bunch fresh thyme

2–3 garlic cloves

Lemon grass

2tbsp extra olive oil

Full medium chicken

sea salt and freshly ground back pepper, to taste.

Method

1.Preheat the oven to 200C/180C Fan/Gas 6.

2.Slice the lemon grass halfway through lengthways. Insert a sprig of thyme into the slit and place the lemon grass inside the cavity of the chicken.

3.Strip the leaves from the remaining thyme stalks and place them in a bowl. Press the garlic cloves with the heel of your hand to lightly crush them. Remove the skins and add the garlic to the bowl.

4.Pour the extra olive oil into the bowl. Using a pestle and mortar, a mini food processor or a hand blender, blend together the thyme leaves, garlic and olive oil. It should be quite liquid.

5.Spoon the thyme, garlic and oil mixture all over the chicken, working it into all the nooks and crannies.

6.Place the chicken in a roasting tray and pour over the remaining flavoured oil. Season the chicken generously with sea salt and black peppers.

7.Cover the chicken loosely with foil and roast for 45 minutes. Remove the foil and roast for another 45 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 30 minutes, or until the chicken is cooked through. It's fully cooked if the juices run clear when the bird is pierced in the thigh with a skewer.

8.Turn off the oven and let the bird rest in the residual heat for at least 10 minutes. Remove from the oven, then carve.

9.Stir the pan juices over the hob to heat through.

10.Serve the carved chicken on a large platter and pour the pan juices over the top.

Ready to serve

Carving a chicken is fairly straightforward when using a sharp carving knife and carving fork. Use the fork to keep the chicken steady while you carve and insert the knife between the leg and body.

Remove the thigh and drumstick in one piece. Repeat with the other leg, and then separate the thigh and drumstick if you wish. Remove the wingtips, then just slice the breast meat.

Enjoy your delicious roast chicken