Now listen, right now this post is very hard for me to write because I haven’t had breakfast yet and it’s almost 12pm and writing about food and editing photos about food and thinking about food is pretty much the worst form of torture for me when I am hungry. But I will soldier on because you all deserve to have this insanely delicious Tuscan roast chicken recipe in your lives. I make oven roasted chicken often (as is obvious if you take a scroll through my “Chicken” section), and most often I just bang the chicken in the oven with a whole lot of stuff in the pan and bid it a good journey. But every now and then I take a little bit of time (like, 5 minutes) and prepare the chicken in a loving manner, which is what I did for this easy roast chicken.
How to roast a chicken
Chop rosemary and garlic finely then mix with olive oil, lemon juice and zest and rub the chicken down with that aromatic oil. Loosen the breast skin a little and stuff some of the herby, garlicky oil in there to add even more flavour to the flesh and then pop that baby in the oven with a generous glug or two of white wine, garlic cloves, fresh rosemary and some lemon and let it roast away until the skin is gorgeously golden, the flesh is succulent and cooked through and the sauce is rich, chickeny and delectable.
How long to roast a chicken?
A 2kg/4 pound chicken will take approximately 45 minutes to an hour in a medium-high oven. Pre-heat the oven to 220ºC/428ºF and lower to 160ºC/320ºF when you put the chicken into the oven. Allow to roast until the juices run clear (approximately 45 minutes) then turn the heat back up to 220ºC and allow to roast for another 10-15 minutes until the skin is golden brown. It’s important to allow the chicken to rest for at least 15-20 minutes after removing from the oven to allow the juices to redistribute.
Roast chicken recipes
What to serve with Tuscan roast chicken
