Roast chicken is really very easy, and this will be the juiciest roast chicken you have ever tasted. The secret is cooking the chicken upside down which helps to keep the juices in the breast and the chicken moist. For aesthetic purposes, I start the chicken breast side up and brown the top, then turn it over. I have suggested you cook two roast chickens, so you will have dinner sorted for another night during the week. And what would a roast chicken be without the gravy. This gravy has a subtle lemon flavour, perfectly complementing the chicken.
An effortlessly juicy roast chicken is more than just a Sunday feast. I often cook a roast chicken during the week because it is so easy. But I must admit, I do feel guilty sometimes when the family raves about the meal and how special it is, as if I have been preparing it all day.
Chicken is the most popular weeknight meal, and there is no wonder it is so prevalent on the weekday table – it is easy to cook, quick, healthy and tastes great. Whether you are a seasoned cook, or a kitchen novice, you can’t go wrong with chicken and there are so many ways you can enjoy it, with many flavours from around the world.
When leftover cooked chicken is cool, store in an airtight container or zip-lock bag and refrigerate within an hour of cooking. You can keep cooked chicken safely in the fridge for three days, or in the freezer for three months. Before freezing, divide large amounts into smaller containers or zip-lock bags for future ease.
Why not use the leftover chicken on a quick Barbecued Chicken Pizza later in the week. Delish!
- 2 chickens
- 2 lemons, cut into quarters
- 4 thyme sprigs
- salt and pepper
- 2–3 tablespoons cornflour
- Serves 8 (4 + more)