Roast Chicken Recipe | Part Two

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.

Check if the chicken is ready by poking the thickest part of the meat; if the juices run clear, it's done.

Cover the chicken with foil and a tea towel to keep it warm while it rests.

Put a stock cube in a pot with vegetable trimmings to add flavor.

Place the roasting tray on medium heat to mix the burnt edges with the vegetables.

Mash and mix the vegetables to incorporate the flavors.

Add a tablespoon of flour to thicken the gravy and cook for a minute.

Pour in the stock without straining and let it thicken.

Drain off the chunks of roasted vegetables from the gravy.

Simmer the gravy on low heat until ready to serve.

Check the carrots for doneness; they should hold their shape.

After resting the chicken for 20 minutes, pour some juices into the gravy.

Carve the chicken by following the joints and removing the breast and wings.

Plate up with boiled peas and mashed potatoes, optionally adding butter to the peas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary