The Best Weeknight Roast Chicken
Love roast chicken but never have time to cook it? With my simple method for the best weeknight roast chicken, now you do. Just add some easy sides for a truly delicious midweek meal.
Servings: 4 adults
- 4 pieces free-range or organic chicken legs drumstick and thigh
- 1 Tablespoon Olive oil
- Salt & pepper
Preheat the oven to 200C (180C fan forced).
Place an oven proof rack over an oven dish or baking tray.
Rub the chicken pieces with olive oil. Make sure you get the underside as well.
Liberally season your chicken with salt & pepper, on both the top and bottom.
Position the chicken pieces on the rack so they are not touching and then place the rack in the oven.
Cook for 45 minutes to one hour, until the chicken is well browned, the juices run clear and the meat has started to pull away from the bone.
Remove from the oven.
If serving immediately, allow to rest for 5 minutes in a warm place whilst you assemble the remainder of the meal.
Otherwise allow to cool and use as required.
The time taken to roast your chicken pieces will vary slightly depending on the size of your meat and the efficiency of your oven. I use large free-range chicken pieces and these are usually done within the hour.
Your meat is cooked when the juices contain no sign of blood and when the meat has started to pull away from the drumstick. Overcooking will give you dry meat.
Calories: 330kcal | Protein: 48.7g | Fat: 13.7g | Cholesterol: 233mg | Sodium: 235.5mg | Vitamin A: 50IU