Name: Classic Roast Chicken
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4-6
Cuisine: British
Ingredients: 1 whole chicken (1.5–1.8kg); 2 tbsp softened butter; 1½ tbsp Aztec Asado seasoning; 1 onion, quartered; 2 carrots, chopped; 200ml chicken stock

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Classic Roast Chicken

10 minutes PREP TIME

1 hour 20 minutes COOK TIME

4-6 people SERVINGS

Classic Roast Chicken

Rated 5.0 stars by 1 users

Cuisine

British

Author:

Smokey Rebel

Servings

4-6 people

Prep Time

10 minutes

Cook Time

1 hour 20 minutes

Golden skin. Juicy centre. Proper Sunday roast.

This Classic British Roast Chicken delivers everything you expect from a traditional roast. Aztec Asado seasoning simply enhances the savoury depth and natural roast character.

Ingredients

1 whole chicken (1.5–1.8kg)
2 tbsp softened butter
1½ tbsp Aztec Asado seasoning
1 onion, quartered
2 carrots, chopped
200ml chicken stock

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Directions

Preparation: Bring to Room Temperature

Remove chicken from fridge 45–60 minutes before cooking.
Pat completely dry, especially the skin.

Season Properly

Mix softened butter with Aztec Asado seasoning.
Gently loosen the skin over the breast.
Spread half the butter under the skin.
Rub the remaining butter all over the outside.

Build the Roast

Preheat oven to 200°C.
Place onion and carrots in the base of a roasting tray.
Sit chicken breast-side up on top.
Pour stock into the bottom of the tray.

Roast

Roast for 1 hour 15–20 minutes, depending on size.
Baste at least halfway through cooking, otherwise every 20 minutes.

What to Look For at the Finish

The skin should be deep golden and crisp. The thighs should feel tender when pressed. Juices should run clear when pierced at the thickest part. Internal temperature should reach 75°C. The tray should contain rich, savoury juices ready for gravy.

Serving Suggestions

Serve with crisp roast potatoes, Yorkshire puddings and seasonal greens. Use the tray juices to make a proper gravy. Leftovers are perfect for sandwiches the next day.