video password: RYW [case sensitive]
quantities for different serving sizes
A smaller or larger chicken will have a big impact on cooking time so proceed with caution.
I don’t think chicken reheats that well. But it can be lovely served cold.
variations for dietary requirements & fun
vegan / vegetarian – roast some tofu or mushrooms instead.
too bland – Next time buy a better quality chicken I’ve found it really makes a huge difference in terms of flavour. For now, just season with more salt and pepper.
chicken not browning – If you don’t dry thoroughly enough the chicken will steam rather than brown. Next time make sure you dry carefully. The other problem may be your oven isn’t hot enough. Use the fan assisted setting or if your oven doesn’t have a fan, increase the temperatures in the recipe by 20C (50F).
chicken too pink inside – Either it wasn’t cooked for long enough or the chicken was too cold before you started roasting, Next time make sure you allow the chicken to come to room temperature before you start cooking. Also if your chicken
chicken cooked on the breast but not cooked on the bottom – The reason we preheat the pan in the oven is to overcome this. Just pop the chicken back in the oven for 10 minutes breast side down.
chicken skin sticking to the pan – either your chicken was too wet or the pan wasn’t preheated enough.
difficult to carve? – the zucchini needs to be really fine for this salad to work. Next time try shaving even finer ribbons Or chop the zucchini into very fine rounds.
too dry – Some chickens are naturally less moist. Next time try another supplier. But for now, be generous with the mayonnaise. It could also mean your chicken is over cooked so next time,
chicken larger than the recipe – I find small chickens tend to be the moistest and easiest to roast. If you can only get hold of a larger chicken, just be prepared to roast for up to 1/2 an hour longer.
don’t have an meat thermometer? – don’t stress. When the chicken looks cooked and the the legs wiggle freely, just chop in half lengthwise and make sure there are no pink bits. If it looks fine, rest before finishing your carving.
If the flesh is still pink, return to the oven for another 10 minutes or so. If there is a little red in the actual bone that’s fine, it’s the flesh that needs to be well cooked.
Carve and serve with the mayonnaise and a green salad.
Also lovely with some lentil hummus and a shaved zucchini salad.
Excellent! Will keep in the fridge for a week or so. Makes a lovely salad to tear the chicken into bight sized pieces and toss into a shaved zucchini salad. Or try the roast chicken and butter bean salad from week 2.
roast chicken & butter bean salad – week 3
video password: RYW
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simple roast chook (chicken)
1 small chicken (approx 1.5kg / 3.5lb)
1 lemon, lemon
small bunch thyme, optional
garlicky mayonnaise, to serve
green salad, to serve
1. Remove the chicken from the fridge at least 45 minutes before you’re ready to cook.
2. Place a small roasting dish or skillet (frying pan) in the oven and preheat to 230C (450F).
3. Wash chicken well and pat dry thoroughly inside and out with paper towel. Drizzle with a little olive oil. Season generously with salt & pepper and place lemon halves and thyme in the cavity.
3. Place chicken in the preheated tray/skillet breast side up. Bake for 20 minutes.
4. Reduce heat to 200C (400F) and continue to cook for another 40 minutes or until chicken is lovely and brown, the legs wiggle freely and a meat thermometer inserted in the breast reads at least (75C) 170F.
5. Rest chicken in the pan, breast side down for at least 10 minutes before carving.