The Perfect Roast Chicken

Make sure you cook it on a trivet, baste regularly, and don’t overcook it, and you have the perfect roast chicken. Try this with my chestnut and herb stuffing recipe.

Preparation Time:  10 Minutes                                                                                                              Serves:  3-4


  • 1 Free Range Chicken
  • Sea Salt & Black Pepper
  • Dried Thyme

For the Trivet:

  • 1 Onion
  • 1 Celery Stick
  • 1 Turnip
  • 1 Carrot
  • A drizzle of oil


1. Preheat the oven to 210° (GM7)

2. Chop the trivet veg up, slice thick and at an angle to increase surface area. Put in a pile in the centre of the roasting tin and toss in the oil.

3. Rub the salt, pepper and thyme all over  the chicken, place on the trivet & pop in the oven.

4. You’ll need to cook the chicken for approximately 20 minutes per pound plus another 20 minutes. After about 1/2 hour the juices will be running off the chicken, then baste the chicken every 20 minutes by spooning them over the whole chicken.

Bonus Bits

– The purpose of the trivet is to lift the chicken from the pan and allows a more even roast. It prevents the base of the meat from boiling in it’s juices. Any root veg that you have will do, you don’t need to follow a recipe. You can then use the cooked trivet as follows….

– Make an amazing stock – Once you’ve removed all the meat from the bones, put them all in a pot along with the trivet and all of the juices that ran off the chicken. Cover them in boiling water, or save any water that you’ve boiled veg in and use that. Simmer gently for 2 hours, drain and chill. You’ll need to skim the fat off the top once chilled.

– The chicken is cooked when it reaches 70 degrees. In the absence of a thermometer, when the chicken is cooked the juices will run clear. If you pick the chicken up and the juices that come out have a red tint, leave it in the oven.


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