Simple Roast Chicken Recipe
Enjoy a simple yet delicious roast chicken as prepared by famous TV Chef Lorraine Pascale. Take the effort out of cooking and divulge in simplicity.
- 12 chicken pieces on the bone (drumsticks, thighs or halved breasts), skin removed
- 2 red onions, quartered
- 40 garlic cloves, peeled and bashed
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- Leaves from 3 sprigs of fresh rosemary, finely chopped (to give about 2 tsp)
- Leaves from 4 sprigs of fresh thyme, finely chopped (to give about 1 tsp)
- 250ml chicken stock
- Handful of fresh flat-leaf parsley leaves
- Preheat the oven to as high as it will go (mine goes to 260°C/fan 240°C/500°F/Gas Mark 10).
- Arrange the chicken pieces, red onion wedges and garlic cloves in a single layer in a large ovenproof dish or roasting tray. Drizzle over the oil and scatter with salt and freshly ground black pepper, then toss well to coat evenly. Roast in the oven for about 10 minutes, until the chicken begins to turn light brown and the garlic catches colour.
- Remove the tray from the oven and reduce the temperature to 220°C/fan 200°C/425°F/Gas Mark 7 (leaving the door open for a minute will help the temperature to drop quickly). Scatter over the rosemary and thyme leaves and pour over the stock. Return to the oven for 20-25 minutes or until the chicken is cooked through.
- Once the chicken is cooked (the juices will run clear when the thickest part is pierced with a knife), transfer them to a plate, covering them to keep warm. Then pour everything else from the dish or tray into a blender or processor and blitz it all together for a minute or so until as smooth as possible, giving you a great sauce. Add the parsley (and any juices from the resting chicken) and blitz again. Check the seasoning and adjust if necessary.
- I like to serve the chicken on a large serving plate with the garlicky sauce in a gravy boat, green vegetables and jacket potatoes or boiled new potatoes with a drizzle of extra virgin olive oil.