When travel isn’t possible, you can still experience the best a country has to offer through its cuisine. Skyscanner has collaborated with chefs, restaurants, brands and passionate home cooks from around the world to bring you a series of recipes you can make from your very own kitchen.
Contributor
Chris Russo, Skyscanner, UK
I’m originally from New York, and I’ve fallen in love with Sunday roasts since I moved to London. This roast chicken recipe is how I bring the pub to my flat when I can’t get out. The chicken goes best with roasted root vegetables, Yorkshire pudding (optional) and a pint.*
*Canned Guinness is surprisingly nice. Learn how to properly pour one here.
Prep time: 15-20 mins
Cooking time: 1.5 – 2 hours
Serves: 3-4 people
Ingredients
- 1 whole chicken, approx 1.75 kg (preferably corn-fed, free range)
- 4 tablespoons butter
- 1 lemon
- Fresh rosemary (can substitute for thyme)
- Salt
- Freshly ground black pepper
Instructions
- Pre-heat your oven to 200º C/180º C fan.
- Remove chicken from packaging and place directly in roasting tray, preferably with a rack. Do not wash the chicken!
- Heat butter in a small saucepan on low heat for a couple of minutes until butter is liquified, but not hot.
- Use a silicone pastry brush to paint the bird with the melted butter.
- Liberally coat the chicken with salt and pepper to your liking.
- Grab a few sprigs of fresh rosemary and half a lemon. Place them inside the cavity with the inside of the lemon facing outward. Drop a couple extra sprigs of rosemary on top.
- Insert a meat thermometer into the thickest part of the breast and pop the chicken in the oven. Periodically remove the chicken from the oven to baste it in its own juices. Do this quickly each time.
- Roast until the thermometer reads 70-72º C. The general rule is 45 min per kg, plus an additional 20 minutes.
- Once the bird has reached temperature, remove from oven and allow it to rest until the thermometer hits 75º C. The chicken will continue to cook after it’s remove from the oven.
- Carve up your bird, pop a sprig of rosemary in it like you’ve just landed on the moon, and serve.
