Simple roast chicken recipe for kids
A prefect recipe or Sunday lunch, but easy enough for a weeknight dinner too.
Prep time
20 mins
Cook time
90mins
Serves
4 - 6
Difficulty
Easy
- 1.6-1.9kg free-range chicken, giblets removed
- 2 onions
- 1 lemon
- 1 garlic bulb
- 4-6 sprigs of fresh thyme or rosemary (optional)
- 3 tablespoons olive oil
- Sea salt and freshly ground black pepper
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Preheat the oven to 180C/gas mark 4. Weigh the chicken and calculate the cooking time; allow 40 minutes per kg, plus 20 minutes.
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Halve and peel 1 onion and halve the lemon; put the onion and lemon halves inside the chicken along with 2-3 sprigs of the herbs.
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Slice the remaining unpeeled onion and separate the garlic cloves. Scatter the onion slices and garlic cloves (with skin on) over the base of a roasting tin and place the chicken on top. Spoon the olive oil over the skin and rub it in well. Strip the leaves from the remaining sprigs of herb; if using rosemary, chop the leaves. Sprinkle the herbs over the chicken, along with some sea salt and black pepper.
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Roast in the oven for the calculated time. Test to see if the chicken is cooked by inserting a skewer into the thickest part of the thigh: the juices should run clear.
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Transfer the cooked chicken to a warm plate, cover with foil and set aside to rest for 15-20 minutes before carving and serving.
Have you tried?
Making risotto from scratch can be a bit of a faff, so why not let us do the hard work for you? Our yummy Chicken & Veg Risotto is made with tender pieces of chicken, tomatoes, butternut squash and sweet potato, all mixed together with softly cooked risotto rice and a little sprinkle of Cheddar cheese. It's a great introduction to exciting new textures and we've made sure the pieces of veg are just the right size, so even the most selective eaters can give it a go.
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