QUICK + EASY JUICY ROAST CHICKEN
6 People
260 Cals
QUICK + EASY JUICY ROAST CHICKEN
6 People
260 Cals
About the recipe
Cooked in Half the Time
There’s something deeply satisfying about a perfectly roasted chicken — crisp golden skin, tender juicy meat and the comforting aroma filling your kitchen. The good news is that making a beautiful roast chicken at home doesn’t need to be complicated.This method is as simple as it gets. By butterflying (or spatchcocking) the chicken so it lies flat in the roasting tray, it cooks faster, more evenly and far more efficiently than a traditional whole roast. The result is juicy meat, crisp skin and a roast chicken that’s ready in under an hour.It’s one of my favourite back-pocket kitchen recipes — perfect for easy weeknight dinners or weekend meal prep. One chicken can easily become several nourishing meals throughout the week, from salads and wraps to bowls and pasta.If you’d like to elevate the flavours and take things to the next level, try brushing the chicken with a simple honey mustard glaze towards the end of cooking. After about 45 minutes in the oven, brush the glaze generously over the skin and return the chicken to the oven for another 5 minutes until beautifully caramelised and glossy.Simple, delicious and incredibly versatile — this is the kind of recipe you’ll make again and again.Nutrition Per Serving
260
Calories
8g
Fat
2g
Saturates
0.01g
Sugars
90mg
Salt
26g
Protein
0.2g
Carbs
0.01g
Fibre
Ingredients
Method
- Preheat oven to 220°C fan forced.
- Butterfly (spatchcock) the chicken. Turn the chicken over and cut along one side of the backbone from tail to neck using kitchen scissors. Turn it back over, open it out and press down firmly to flatten.
- Arrange the chicken in a roasting tray and leave it at room temperature for about 1 hour so it loses the chill of the fridge and cooks more evenly.
- Drizzle the skin generously with olive oil, season well with sea salt and add the garlic. Pour ½ cup water into the base of the pan to keep the chicken moist while roasting.
- Roast for 45–50 minutes, until golden and cooked through. I find organic chickens are smaller, so they cook quicker. If using a regular free range chicken, make sure to test before removing from the oven. Another 5 - 10 minutes may be required.
- The chicken is ready when the internal temperature reaches 75°C in the thickest part of the thigh and the juices run clear.
- Remove from the oven, cover loosely with foil and rest for 15 minutes before carving.
Notes & Variations
Choose a good quality chicken
A free-range or organic chicken will always give the best flavour and texture. The meat tends to be firmer, more succulent and naturally more delicious when simply roasted. Butterflying speeds up cooking
Flattening the chicken allows the heat to circulate evenly around the meat, which means it cooks faster and the breast and thighs finish cooking at the same time. Make a natural pan gravy
The juices in the roasting tray are liquid gold. Simply pour them into a small saucepan, skim off any excess fat and simmer gently with a splash of chicken stock to create a beautiful natural gravy. Honey mustard glaze (optional)
For a deeper flavour and glossy finish, brush the chicken with a honey mustard glaze after about 45 minutes of roasting, then return it to the oven for another 5 minutes until caramelised. Rest chicken for 15 minutes before eating. Great for meal prep
One roast chicken can easily become multiple meals. Use the leftovers in salads, wraps, rice bowls or nourishing soups throughout the week.
A free-range or organic chicken will always give the best flavour and texture. The meat tends to be firmer, more succulent and naturally more delicious when simply roasted. Butterflying speeds up cooking
Flattening the chicken allows the heat to circulate evenly around the meat, which means it cooks faster and the breast and thighs finish cooking at the same time. Make a natural pan gravy
The juices in the roasting tray are liquid gold. Simply pour them into a small saucepan, skim off any excess fat and simmer gently with a splash of chicken stock to create a beautiful natural gravy. Honey mustard glaze (optional)
For a deeper flavour and glossy finish, brush the chicken with a honey mustard glaze after about 45 minutes of roasting, then return it to the oven for another 5 minutes until caramelised. Rest chicken for 15 minutes before eating. Great for meal prep
One roast chicken can easily become multiple meals. Use the leftovers in salads, wraps, rice bowls or nourishing soups throughout the week.
