Roast Chicken

Hello internet, this might be the last chicken post we have on Tasty Tuesday for some time. I am sure those of you who tried the previous recipes are quite pleased with the breasts and wings, but we haven’t had a chance to cook the entire bird.

Hey there…

In my family we usually have something in the oven early on Sunday morning. Most times it is a whole chicken and my father (Baba Dreadlocked Chef) and I are in charge of Sunday Roast. The night before, we make some garlic Butter with herbs like rosemary and dried parsley. The process takes about 10 minutes. Finely chopped garlic first, Let it sweat and add in the butter, a few spoons is enough, we just want the butter to massage the chicken skin. And add in your herbs last.

Please do not let the butter turn brown or the Garlic turn brown.The nutty flavour of burnt butter gives chicken a mildly unpleasant taste. Considering the fact that it has added flavouring. Leave the butter in a container overnight, and remove it once it has gotten its solid shape. It should be room temperature for the next step

How garlic butter with herbs should look

Next thing we need to do is butterfly the chicken. If you have a really sharp knife or a pair of Kitchen scissors cut out the backbone of the chicken.

Like so…

Next thing is to break the breast bone or wishbone… and you can do this by hand or with your sharp knife.

Next thing, is to season your chicken and rub it with the garlic butter we made earlier. A major thing is to also ensure it gets under the skin (Butter), and in all the nooks and crannies of the chicken. And another key thing is that you ensure you have seasoned the entire bird. Usually Salt and Pepper is fine, but if you’re going for a fresh flavour, adding some herbs will help, and maybe some lemon slices (also in the skin)Your oven ought to be preheating at 180 degrees or gas mark 6.

Throw it in skin side up

About an hour and fifteen minutes, and constant basting (Basting is spooning the juices from the roasting pan/dish onto the bird as it cooks), intervals of 10 – 15 minutes will be sufficient.

Final product

But, what do you do with the juices and the bits of chicken at the bottom of the roasting dish? You make a sauce.

Since it has been bubbling in the oven for a while, transfer the juices on to a pan and add an approximately equal amount of flour to the pan. Keep stirring with a wooden spoon until the flour combines with the butter and have a cup of milk nearby. You may add the milk in thirds and use a whisk to get rid of the lumps. You ought to be whisking extremely vigorously and ensure that the sauce never boils. If it does, you’ll have clumpy and a unplesant tasting sauce. Add some salt and pepper to flavour the milk and also some lemon zest to give it some zing.

If it is darker, fear not.

Until next time, Keep it Tasty on Tuesdays.

Please note, If you want to check if your chicken is ready, poke it on the thigh, if the juices run clear, it means the chicken is ready.


Peace, Love, and Food.


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