Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Chicken
Tray
Equipment
Oven; roasting tray; tongs; clean carving board; knife; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Prepare · About 10 min
- Heat oven to 200°C / 400°F. Remove any giblet packet from 1500 g whole chicken. Do not wash raw chicken. Pat dry; rub with 30 ml olive oil, 1 tsp salt, ½ tsp black pepper and 2 tsp thyme leaves. Put 1 lemon, halved and 5 garlic cloves loosely in the cavity.
Roast · About 80 min
- Place 200 g onion, sliced and 150 ml water in a roasting tray. Set chicken breast-up on top; roast for about 75–85 minutes.
Check: Check thick breast and inner thigh without touching bone: both must reach 74°C / 165°F. Time varies with shape and oven.
Rest · About 10 min
- Move chicken to a clean board. Rest for 10 minutes; do not use the raw preparation board.
Carve · About 5 min
- Remove cavity aromatics with tongs. Carve and serve with hot pan juices.
Check: If pan juices are served, bring them to a boil first.
Tips
- Temperature is more reliable than clear juices.
- Do not tightly stuff the cavity.
Substitutions
- Use rosemary instead of thyme.
- Use butter instead of olive oil for a richer skin.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the tray vegetables one day ahead.
- Keep the chicken refrigerated until oven preparation.
FAQ
Can I use a larger chicken?
Yes, but roasting time changes. Use the temperature check in multiple areas.
Why rest it?
Resting makes carving easier and lets hot juices settle.
Must I wash chicken?
No. Washing raw chicken can spread bacteria around the sink and work area.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
