1. Herbs -
Rosemary and sage are classic pairings with chicken, parsley adds more green specks in the butter and a tiny touch of freshness. Feel free to use herbs of choice. Go easy with more rosemary - it’s a strong herb.
Can also sub with 2 – 3 tsp of dried herbs
of choice (use 2 tsp of strong flavoured dried herbs like thyme, oregano, sage, mixed herbs, tarragon or 3 tsp of light flavoured dried herbs like dill, parsley, dill)
2. Onion and garlic:
These serve 2 purposes: elevate chicken out of liquid a bit and they add tons of flavour into the pan juices used as the sauce. I don't bother peeling the onion because I usually discard it - because it sits under the chicken, it gets slimy and very oily. Feel free to use peeled onion and eat it.
Get most of the garlic-herb sludge under the skin because if it’s on the surface of the skin, the garlic burns. So minimise the garlic sludge on the skin.
4. GRAVY option
50 g / 3 tbsp butter
3 tbsp / 40 g flour (any white)
2 cups / 500 ml liquid from pan topped up with low sodium chicken broth
Melt butter over medium heat, add flour, stir for 1 minute. Add half the liquid while whisking. Once incorpoated and lump free, add remaining liquid. Continue cooking for 2 minutes, stirring regularly, until gravy thickens. Season with salt and pepper to taste.
5. COOK TIMES:
10 minutes at 220C/450F, then 20 minutes for every 500g/1lb at 180C/350F until the internal temperature is 75C/165F or until juices run clear. This assumes the chicken was taken out of the fridge 30 minutes before cooking. If it’s fridge cold, add another 10 minutes to the cook time.
6. TYING DRUMSTICKS
: I find it easiest to use one piece of string, wrap string around one leg, then yank the other leg closer and wrap string around that one to. Then once string is around both of them, it's much easier to handle to use the string to pull then together then wrap the string around both of them tightly so they are crossed over each other.
and leftover bits/juices:
Scrape it all into a pot or slow cooker, add water so water is about 2.5cm / 1" above chicken. Add 2 tsp Vegeta or chicken stock powder or 2 crumbled cubes, celery, carrot and a few garlic cloves (chunky pieces) and a few sprigs of fresh herbs like thyme/rosemary/parsley OR 1 tsp dried herbs. Simmer 1 hour / slow cooker 6 hours, strain. Pick out/off bits of chicken to use in soup. Use as incredible broth for Chicken Noodle Soup
or Chicken Rice Soup
Roast potatoes (cut, toss in olive oil, salt, pepper and herbs, roast under chicken for 40 minutes), mashed potato or cauliflower, or garlic bread
. Also try Potatoes au Gratin
or Easy Cheesy Potato Bake
- can make ahead then reheat in oven quickly.
Pictured on the very edge of photo in post is this Kale Quinoa Salad
(I often have it on hand as it lasts for days and days). Other great salads: Corn Salad with Avocado and Tomato
, Roast Pumpkin Spinach Salad
, a garden salad with Italian
or French Dressing
assumes 1.2kg / 2.4lb of meat, remainder is bones discarded. Also assumes all pan juices are consumed which they probably won't be, also you lose some in the onion/garlic/discarded chicken.