Nothing beats a classically roasted chicken for Sunday lunch. I like keeping this dish simple, cooking with some butter and lemon but you can, of course, use olive oil if you’d prefer to be dairy-free

Serves 4

Ingredients:

  • 1x1.2kg whole chicken
  • 100g butter
  • 1 whole lemon
  • 1 loaf stale sourdough bread Olive oil
  • Salt and pepper
  • 500g broccoli

Method:

1. Preheat the oven to 200°C/gas mark 6. The trick to the perfect roast chicken is having the oven hot enough. I prefer to cook it for a shorter amount of time at a slightly higher temperature. You can turn the oven down as you go if the chicken gets brown.

2. Place the chicken in an oven and cook for around 45 minutes to an hour depending on the oven. I don’t like to baste as I prefer a crispy skin. The chicken is done when the juices from the legs run clear.

3. While the chicken is cooking,cut the crusts off the bread and cut into cubes. Pulse in a blender to create rough crumbs. Place in a bowl and coat with olive oil and season with salt and pepper. 

4. Place a pan on a medium heat and cook the breadcrumbs until golden in colour. Once cooked, remove the chicken from the oven and leave to rest in a warm place.

5. To make the broccoli, bring a pot of water to the boil and season generously with salt. The water in which you blanch your vegetables should taste of the sea. Blanch the broccoli for two to three minutes until the stems are tender.

6. Place in a bowl,dress with a drop of olive oil and sprinkle with a generous amount of breadcrumbs.

7. Place the chicken in a roasting tray and cover the bird with butter.
Season generously with salt and pepper. Cut
the lemon in half and place in the roasting tray.

8. Carve the chicken and serve with the broccoli and breadcrumbs alongside.

Tip: Locally brewed Cockagee Cider is a great accompaniment to this dish.
Recipe Credit: Rob Krawczyk of Tankardstown House
Photography: Brian Clarke at Harry Weir 

For more roast dinner options:

The Perfect Roast Housekeeper’s Cut

Dum aloo potatoes