Perfect Roasted Chicken
A succulent roast chicken is not just for Sunday lunch, and it's quick and easy to do mid-week, leaving you with lots of delicious leftovers for the next day or two.
Ingredients
- 1.5 kg chicken, giblets removed
- 4 tbsp vegetable oil
- 2 tbsp brown miso paste, heaped
- salt and freshly ground black pepper, freshly ground
- chicken stock cube
Instructions
- Pre-heat the oven to 220 C gas 7.
- Place the chicken into a baking tray on a bed of scrunched up foil, so none of the chicken is touching the base of the tray.
- Mix the miso paste with 2 tbsp of the oil until it is nice and runny; you may need to add a little more oil.
- Using a cooking syringe, inject the miso paste all over the chicken, paying particular attention to the breast meat.
- Once done, drizzle the rest of the oil over the bird and season well with salt and pepper.
- Place into the oven and cook for 20 minutes until you get a little colour, then turn down the heat to 180. Gas 4, or lower if you want to and cook for 45 minutes to 1 hour.
- To test if cooked, place a sharp knife in the thigh, and the juices should run clear.
- Remove from the oven, place on a plate cover with cling film and leave for 30 minutes minimum.
- Pull apart into legs, wingtips and two breasts. Slice the breast meat with a sharp knife and cut through the leg joint.
- Skim off any fat from the tray, place the bones and any juices into a pan, cover with water, add a little chicken stock cube (will depend on how salty the juices are, so check) and bring to a boil.
- Simmer for the time the bird is resting, then thicken with cornflour and a little water.
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Nutrition
348
Calories
28G
Fat
13G
Saturates
1G
Sugars
268G
Salt
23G
Protein
1G
Carbs
1G
Fibre
ⓘ UK Government Reference Intakes (RIs).
