Secrets to the perfect roast chicken dinner

As we farewell our longstanding recipe writer, we revisit his hugely popular roast chicken.

Classic: David Herbert’s roast chicken dinner. Picture: Guy Bailey

I cook a roast chicken most Saturday nights. Try to source the best-quality chook you can: the better the bird, the better the dinner. Often I’ll simply serve it with the juices that accumulate during the resting period, but I’ve added a proper gravy recipe here.

Roast chicken dinner

1.8kg-2kg free-range chicken

1 lemon, halved

2 cloves of unpeeled garlic

2 sprigs of rosemary

4 rashers streaky bacon

Extra-virgin olive oil

Preheat oven to 180C. Line a roasting tin with non-stick baking paper. Pat the chicken dry with paper towels, then place in the tin. Squeeze the juice of half the lemon over the bird; place the other half inside the cavity with the garlic and rosemary. Cover chicken breast with the bacon and drizzle a little olive oil over the legs and thighs. Roast for 15 minutes; remove bacon and set aside. Turn the chicken over so that it’s breast-side down and roast for another 50 minutes. Increase heat to 200C and turn chicken breast-side up again. Season with salt and pepper and roast for a further 10 minutes, or until golden. To check if it’s cooked, pierce the flesh between thigh and leg – if juices run clear, it is ready. Turn chicken breast-side down again and leave to rest in the tin in a warm place for 30 minutes while you make a gravy and cook or finish off vegetables. Return bacon to oven for 5-10 minutes to crisp before serving. When you carve the chook, juices will pool on the platter; as you slice the breast meat, dip it into the juices. Serve with gravy and smashed potatoes. Serves 4-6

Gravy

Pan juices from the roast

2 cups (500ml) meat or vegetable stock

1½ tablespoons cornflour or plain flour

Pour off most of the fat from the roasting tin, leaving behind the juices. Place the tin over medium-low heat and gradually add stock, stirring constantly to loosen any browned bits stuck to the bottom. Transfer about 1 cup of liquid from the tin to a medium bowl. Whisk in cornflour or flour until smooth. Return mixture to roasting tin and whisk over medium-low heat until thick and smooth. Simmer gently for 5 minutes, adding a little more stock if necessary to reach the desired consistency. Season with salt and freshly ground black pepper. Makes 2 cups

As a variation, you can substitute 1 cup of the stock with 1 cup of red wine or cider.

Crushed potatoes

18 chat or baby potatoes

3 cloves garlic, unpeeled and crushed

1 tablespoon fresh thyme leaves

2-3 tablespoons extra-virgin olive oil

Preheat oven to 190C fan. Lightly oil a baking dish. In a large pot of boiling water, cook potatoes until tender (about 15-20 minutes); drain well. Place in the prepared baking dish; using a potato masher or fork, carefully crush each potato until flattened but still in one piece. Scatter over garlic and thyme and drizzle with olive oil. Bake for 30-35 minutes or until golden brown and crisp. Serves 4-6