About this recipe:I’m going to share a little known trick for getting the juiciest roast chicken in the world ever. With crispy skin. Don’t say I’m not good to you. The secret is quickly poaching it first. Really. Trust me on this. What you serve with your chicken is down to you. In summer I’ll do a salad, in winter I’ll do roast potatoes and carrots. If you want you can just roast it and then use it for sandwich fillings. Its your chicken, you’re the boss here. So all I’m going to do is tell you how to roast it right. Also, feel free to add other herbs, spices and flavourings if you like.
Half fill a big cooking pot with water and bring this to a simmer over a medium-high heat. Place the chicken into the simmering water, breast down. Let it poach here for about 10 minutes.
Remove the chicken and drain well; pat it dry. Prick the lemon all over and insert into the chicken’s cavity. Rub the chicken with olive oil and sprinkle with salt and pepper. Scatter the sliced onion and garlic across a roasting tin and place the chicken on top.
Roast the chicken in the oven for 15 minutes at 180 C / Gas 4, and then turn the oven down to 160 C / Gas 2/3. After 30 minutes remove the chicken and brush a little more olive oil over it. Return it to the oven. Repeat the previous step after another 30 minutes.
After 15 more minutes, remove the chicken from the oven. Check with a meat thermometer that the internal temperature is at least 75 degrees C and that the juices run clear. If not, return to the oven and check every 10 minutes until this is true.
When fully cooked, allow your chicken to rest for 10 minutes before carving.