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1. Easy Roast Chicken

I think this is a straightforwardrecipe. It's supposed to serve 10 persons, but I have my doubts about thatunless your guests are dainty eaters – I would go with eight and do extra sidedishes.
I thought we'd start with the most basic of allchicken dishes. I did notice there's no stuffing here. You would typicallystuff the inside cavity of the chicken or make a mix and turn it into stuffingballs and place them around the bird in the oven for the last 30 minutes ofcooking.
Prep Time 10 mins
Cook Time 1 hr 20 mins
Allow for resting 1 hr 30 mins
Servings 10 Persons


  • 1 Whole large chicken.
  • 40 Grm soft knob of butter.
  • 2 fresh sage leaves if you wish/or a sprig ofrosemary.
  • 2 teaspoons sea salt.


  • Heatover to 200C/180C fan/gas6. Put the chicken in the roasting tin.
  • A small, sharp knife, will help you to very carefully ease the skin away from the breast and push the soft butter under that skin before putting the skin back inits proper place.
  • Sprinkle the skin with sea salt and some black pepper.
  • Poura little water into the bottom of the roasting pan until 2cms deep.
  • Tearoff enough foil to cover the whole top of chicken and pan.
  • Roast for 1 hr; remove the foil;
  • Continue to roast for another 20/30 mins until theskin turns golden brown, the chicken is cooked, and all juices run clear.
  • Carefully pour juices into a gravy boat. Lift out the chicken onto a carving board.
  • Cover chick with the foils and a clean towel or tea towel to rest.
  • Leave resting for about 15/20 mins, then carvecarefully.
  • Have someone else put all the vegetable side dishes and gravy boat on the table.
  • Now everyone can 'dig in' and enjoy the fruit ofyour labors!
  • Be pleased with yourself – you did well.