Preparation
- Heat oven to 190C fan. Scatter the onion and carrots over the base of a roasting tin that fits the whole chicken. Place the chicken on top of the vegetables.
- Mix the butter in a bowl with the herbs and garlic granules. Season the cavity of the chicken well with salt and pepper. Rub the seasoned butter all over the chicken skin and season with salt and pepper.
- Place in the oven and all to roast for 1 hour – this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
- While the chicken is roasting, prepare the sides of your choice. We like peas, carrots, mashed potatoes and gravy.
- Once cooked, carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. This allows the juices to stay in the meat - avoiding that dreaded dry chicken.
- Carve and serve the chicken with the sides of your choice!