This roast chicken recipe is a typical Sunday lunch for Gino D'Acampo. 'My boys absolutely love this dish and it doesn't take any time to prepare so you can enjoy your weekend while it's cooking'
Ingredients
- 1 large chicken, about 2kg
- 2tbsp rosemary leaves
- 2tbsp thyme leaves
- 10 garlic cloves, 6 peeled and 4 unpeeled
- Salt and freshly ground black pepper
- 3 carrots, cut into 3cm chunks
- 3 courgettes, cut into 3cm chunks
- 2 potatoes, peeled and cut into 3cm chunks
- 2tbsp extra virgin olive oil
WEIGHT CONVERTER
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Cut the chicken in half lengthways using a sharp knife (straight down the middle of the breast and then down one side of the backbone) and make several cuts into the skin side.
- Place the rosemary, thyme and peeled garlic cloves on a board and chop finely. Stuff the mixture into the cuts in the chicken skin and season all over with salt and pepper.
- Place all the prepared vegetables with the unpeeled garlic in a roasting tray, drizzle with half of the oil, season with salt and pepper and mix well.
- Lay the chicken on top of the vegetables, skin-side up, drizzle with the remaining oil and roast in the centre of the oven for 35 mins, basting the chicken with the cooking juices from the bottom of the tray after 15 mins.
- To check that the chicken is cooked, pierce each piece with a skewer: the juices should run clear.
- Remove the chicken from the tray, cut each piece into three and replace on top of the vegetables. Roast for a further 8 mins.
- Remove the tray from the oven and rest for 3 mins, allowing the meat to relax and become more tender.
- To serve, place all the vegetables on a large serving dish, arrange the chicken pieces on top and spoon over any juices.
Top Tip for making Gino D'Acampo's roasted chicken
- If you want to make the dish even healthier, discard the skin of the chicken before cooking and cover with some tinfoil. -Get a good free-range chicken so the flavour will be ten times better.
-
Roast chicken with potato wedges
Just 5 ingredients to a tasty supper dish of roast lemon chicken legs with potato wedges. Get the recipe here
By Octavia Lillywhite • Published
-
Chicken stock
If you've got a half a chicken or turkey left over from your roast dinner, don't throw it away. Why not use it to make a chicken or turkey stock to add flavour to soups and stews and save you money too!
By Octavia Lillywhite • Published
-
Roast chicken with parsley stuffing
Get the best out of roast chicken with this tasty chicken recipe. It packs your chicken full of delicious stuffing balls adding great flavour
By Octavia Lillywhite • Published
-
Slow-cooked chicken stew
Slow-cooked chicken stew can be cooked in a slow cooker over six hours or so, or whacked in the oven to bubble away for 2-3 hours.
By Octavia Lillywhite • Published
-
Healthy chicken casserole
Our healthy chicken casserole recipe is perfect for cold winter nights, made with plenty of veg and butter beans for a filling meal that's good for you too
By Jessica Dady • Published
-
Chicken biryani
Chicken biryani is a rich and spicy chicken and rice dish that everyone will love. This authentic Indian meal is easy to make and so delicious.
By GoodtoKnow • Published
-
Pizza Hut is launching a roast dinner pizza and food fans are torn
By Naomi Jamieson • Published
-
Who is Tilly Ramsay dating and was she with Gino D'Acampo's son Luciano?
By Selina Maycock • Published
-
You can now get your Toby Carvery roast dinner delivered with Just Eat
That’s right, a roast dinner delivered to your door
By Jessica Ransom • Published