Roast Chicken
Photo: Ll1324, CC0
A roast chicken seasoned with nothing more than salt, pepper, olive oil and a lemon is the dish to learn first. The lemon in the cavity perfumes the meat from the inside while the oiled skin browns in the oven. The real secret is the 20 minute rest under foil, which lets the juices settle back into the breast so it carves moist rather than dry.
Instructions
Preheat your oven to 200°C (390°F).
Rub salt into the cavity of the chicken, then push the two lemon halves inside.
Rub the skin all over with olive oil and season generously with salt and pepper. Set the bird in a lightly oiled roasting tin.
Roast for 20 minutes per 450g (1 lb), then add another 30 minutes at the end.
Take the chicken out of the oven, cover it loosely with foil and leave it to rest for 20 minutes before carving.
To check it is done, push a knife tip into the thickest part of the thigh and press down with the flat of the blade. The juices should run clear.
If the breast tends to dry out, baste the chicken with the fat that collects in the tin. You can also lay streaky bacon or pancetta over the breast so the fat renders into the meat, or start the bird breast side down for the first half hour, though that makes the breast skin harder to crisp.
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