Super Simple Springfield Roast Chicken

It’s nice to experiment sometimes with what you can add to a whole roast chicken to spice things up a bit (for example Paula Wolfert’s Stuffed Chicken). However, sometimes all you want is a simple recipe to show off the meat in it’s purest form. Timing varies for every bird depending on size, but these few pointers should help you to nail the cook every time.

Ingredients

Add to your Roast:

  • Lemon
  • Garlic
  • Rosemary/Thyme/Sage/Bay Leaves
Roast Chicken Juices

Method

  1. Preheat your oven to 200c.
  2. Don’t worry about rinsing and patting dry your chicken, all our meat is handled in very sanitized conditions and all this would do is make you clean your sink thoroughly and worry about any splashes in the process!
  3. Place your Chicken into a roasting tin and rub the outer skin generously with softened butter. If you’re looking to avoid butter, substitute it for Olive Oil.
  4. Season the chicken with salt and pepper.
  5. At this point the chicken is good to go, but if you wish to add some extra flavour then let the cavity act as your ‘flavour-cave’. Crushed garlic, a bunch of your favourite herb, halved lemons, can all go straight into the cavity and will give off amazing flavour with burning as they might if they were on the outside of the Chicken.
  6. When your happy with your personal flavour-cave, the chicken can go into the oven for 20 minutes at this high heat to crisp up the skin.
  7. Turn the oven down to 180c and now it becomes a question of time. It will need to cook for at least another 45 minutes (unless the bird is tiny).
  8. The best method to check whether the meat is cooked is to pierce the thickest part of the thigh and check that the juices coming out run clear.
  9. If they are, remove the chicken from the oven, transfer the chicken to another plate/board (the roasting tin will stay hot and keep cooking the meat), and cover it with kitchen foil to rest for 20 minutes or so.
  10. If the juices are not clear, the chicken may need more time cooking. If the skin is getting too crisp cover the bird with kitchen foil. Time yourself another 10 minutes and check again, keep going until the juices are clear.