This is a super easy recipe for juicy, roast chicken with beer gravy where the oven does most of the work for you. I include a recipe for roast crispy potatoes, carrots and parsnips for the full roast experience, as well as what to do with any left over bones and veg.
For the chicken
Ingredients:
1 medium free range chicken, at room temperature 135 g unsalted butter, softened 2 tsp smoked paprika 1 tsp salt 1/2 tsp black pepper 5-6 garlic cloves, grated 5 rashers of smoked bacon A bottle of beer- either ale or lager
Method:
Pour the beer in a roasting tin. Mix the paprika, salt, pepper and garlic with the butter until well blended. Rub the mix all over the chicken. Place this in the roasting pan, breast side facing upwards.
Cover the top side with the bacon, then loosely cover with foil. Place in a pre heated oven at 180 degrees C and bake for 1 hour 15 minutes. When the time is up, take out of the oven remove the foil and check if the meat is cooked through by piercing with a knife. If the juice runs clear, the meat is done.
Move the bacon aside and baste the meat with the beer gravy. Return to the oven uncovered and continue roasting for 20 minutes. Turn the heat up to 200 degrees and cook for another 10 minutes. Take out of the oven recover with the foil and leave to rest for at least 15 minutes before serving with roasting and the beer gravy from the bottom of the pan.
For the Roast Vegetables
Ingredients:
500 g baby potatoes, larger ones cut into similar size to the smaller ones
2 large carrots, chopped
2 parsnips, chopped
2 tbsp duck or goose fat
1 tsp paprika
Salt and pepper, to taste
Method:
Start by placing the potatoes into a pot of boiling salted water and cooking for 5 minutes until starting to go soft. Turn off the heat, drain the water and place the potatoes back into the pot. Put in the duck fat, cover with a lid and shake everything together to melt the fat and rough up the potatoes a little. This makes really crispy potatoes later.
Place the potatoes in a roasting tray with the carrots and parsnips. Sprinkle with the paprika, salt and pepper. Cover with foil and place in the oven with the chicken for an hour. Remove from the oven, get rid of the foil and place back in to crisp up for another 20 minutes. Serve with the chicken and beer gravy. If you fancy something green, simply top and tail some green beans and boil for 5 minutes and serve alongside everything else.
Leftover roast veg? Simply place them in a bowl alongside 2 tbsp yogurt, 1 tbsp mayonnaise, a handful chopped parsley and the juice of one lemon, mixing everything together to make a salad.
Leftover bones? Don't get rid of them yet. Make a tasty stock that can be stored in the freezer for later use. To make the stock, chuck the the bones in a slow cooker with any aromatics you have and set to cook for 12 hours. I used carrots, garlic, ginger, shallots and a few pig bones for extra flavour and body. The collagen released from slow cooking bones is also supposed to be very good for the skin.
Haven't got a slow cooker? Do it in a deep pot over the stove or on low heat in the oven. The longer you can keep it going the better to develop flavour.
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