Ode to Roast Chicken

My very favourite Sunday night meal is a roast chicken which provides me with a tasty meal, meat for the week and some scraps for the cats.  

I tend to use good chicken - free range, free from and as happy as possible!  I know that this is a bit more expensive but to me not only does it sit better with my conscious but it also tastes better.  If the meat is going to be the star of the show and not cooked to flavour it, then I generally think that it needs to be the best possible. 

I tend to spatch-cock it which (at least to me) means to lie the chicken breast down on the chopping board and cut down the middle.  This means it cooks better and more of the skin is crispy (which is my very favourite bit).

I then dry the chicken before oiling it and using pepper, salt, chili and garlic to flavour.  I roast it on a high-ish heat for a bit and then turn the heat down and roast until the chicken is done.  The dripping makes an amazing gravy and nothing tastes as a nice as freshly roast chicken.

Thanks

L x

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