Hairy Bikers Roast Chicken Recipe
Love juicy roast chicken with crispy skin? This Hairy Bikers Roast Chicken Recipe delivers every time. Inspired by their hearty style, it's simple and packed with flavor.
Ingredients
- 1 whole chicken 1.8-2 kg, free-range
- 2 tbsp olive oil
- 4 garlic cloves crushed
- 2 lemons halved
- 6 sprigs fresh thyme or rosemary
- 1 onion quartered
- 2 carrots chopped
- 2 celery stalks chopped
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 200 ml chicken stock
Instructions
Prep the Chicken
- Take chicken out of fridge 30 mins early. Pat dry with paper towels. Remove giblets. Season inside with salt, pepper. Stuff with lemon halves, garlic, herbs. This takes 5 minutes. Dry skin crisps better.
Make the Seasoning Rub
- Mix olive oil, crushed garlic, paprika, salt, pepper in bowl. Add chopped thyme leaves. Rub all over chicken—under skin too. Lift skin gently. Massage flavors in. Ready in 3 minutes. Rub locks in juices.
Prepare the Veggies
- Chop onion, carrots, celery into chunks. Scatter in roasting tin. Add chicken stock. This makes gravy base. Veggies soak up flavors. Takes 5 minutes. Bed of veg prevents sticking.
Truss and Roast
- Tie chicken legs with twine. Tuck wings under. Place on veggies breast-side up. Roast at 200°C (180°C fan) for 90 mins. Baste every 30 mins with pan juices. Golden skin forms perfectly.
Check and Rest
- Chicken done at 75°C in thickest part. Cover loosely with foil. Rest 15-20 mins. Juices settle. Carve easily. Gravy from pan—strain veggies, thicken if needed.
Notes
- Room temp chicken cooks evenly—no cold spots.
- Use meat thermometer for perfection every time.
- Add potatoes to veggie tray—roast together.
- Swap lemons for oranges for citrus twist.
- Spice it up: Add chili flakes to rub.
- Herb lovers: Stuff extra sage or parsley.
- Make gravy: Cornflour slurry in pan juices.
- Leftovers? Shred for sandwiches next day.