The Best Roast Chicken

Let us talk about roast chicken. Simple, honest, good old chicken. Most people can make a decent roast chicken — but a truly excellent one is harder to come by.

There is something so magical about simple ingredients coming together to create a warm, comforting dish at the centre of the table. This recipe comes from Marcella Hazan, best known for her legendary roast chicken, who believed the heart of cooking is all about sharing love on a plate. It is completely foolproof. Once you try it, you will never look back.

Here it is, with a little On the Kob touch.

Ingredients

• 1 whole chicken, 1–2kg

• Salt

• Freshly ground black pepper

• 2 small lemons

  
  

Method

1. Preheat the oven to 180°C.

2. Wash the chicken thoroughly in cold water, inside and out. Remove any loose fat. Leave the bird to rest for about 10 minutes on a slightly tilted plate so the water drains away, then pat thoroughly dry with kitchen paper.

3. Sprinkle a generous amount of salt and black pepper over the chicken, rubbing it all over the skin and into the cavity with your fingers.

4. Wash the lemons and dry them. Soften each lemon by placing it on the worktop and rolling it firmly back and forth under the palm of your hand. Pierce each lemon at least 20 times all over using a toothpick, skewer, or sharp fork.

5. Place both lemons inside the cavity. Close the opening with toothpicks or kitchen string — seal it well, but not completely airtight, as the steam needs somewhere to go.

6. Tie a length of kitchen string from one leg to the other at the knuckle ends, leaving the legs in their natural position without pulling them tight.

7. Place the chicken breast-side down in a roasting tin. Do not add any fat — this bird is self-basting. Place in the upper third of the oven.

8. After 30 minutes, turn the chicken breast-side up. Take care not to pierce the skin.

9. Roast for a further 30–35 minutes, then increase the oven temperature to 200°C and cook for a final 20 minutes.

10. Bring the chicken to the table whole with the lemons still inside. Carve and spoon the cooking juices over each portion to serve.

    
    

Pro tip: Plan to serve this the moment it comes out of the oven for the best experience. Leftovers are also delicious eaten cold at room temperature — not straight from the fridge.