Perfect Roast Chicken Recipe | Kerryann Dunlop

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often less expensive and remain juicy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

butter

🥗Healthier: margarine

💰Cheaper: none

Margarine is a lower-cost alternative.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder is a convenient substitute.

Spread a knob of butter all over the chicken.

Season the chicken liberally with salt and black pepper.

Prepare a bed of vegetables by chopping an onion in half, peeling it, and cutting it into wedges.

Chop a stick of celery and add it to the vegetable bed.

Chop a carrot and add it to the vegetable bed.

Add fresh thyme, bay leaf, and parsley to the vegetable bed.

Place the chicken on top of the vegetable bed.

Preheat the oven to 200°C (Gas Mark 6) and roast the chicken for about 1 hour and 20 minutes.

Peel carrot peelings and place them in a pot for the gravy.

Cut carrots lengthwise to keep their shape when roasted.

Boil the carrots in salted water for about 5 to 6 minutes, then drain them.

Add the boiled carrots to the roasting tray with the chicken.

Sprinkle cumin seeds over the carrots.

Drizzle honey over the carrots, about three squirts, and mix them in the oven with the chicken for 20 to 25 minutes.

Remove the chicken from the oven and let it rest on a plate, covered.

Use the roasting tray with chicken juices to make gravy by adding a stock cube and heating it on medium to high heat.

Mash the vegetable trimmings in the roasting tray with a potato masher.

Add about a tablespoon of plain flour to the mashed vegetables to thicken the gravy.

Cook the mixture for a minute, then add vegetable stock without straining.

Strain the gravy back into the pan and simmer on low heat until ready to serve.

Check the roasted carrots for caramelization and shape.

After resting for 20 minutes, carve the chicken by cutting down between the breast and drumstick.

Slice the chicken to serve, ensuring everyone gets a bit of skin and chicken.

Plate the roast chicken with buttery mashed potatoes and roasted carrots with honey and cumin, and sweet peas.

Serve with gravy poured over the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary