When asked what most British would describe as their favourite meal, roast chicken would be the most likely choice. It’s there in the pantheon of good things to eat, crispy golden brown skin, roast potatoes, perhaps some Brussels sprouts and always a great bread sauce, perfect!
Sufficient – 4 persons
Seasonable – All year
Lemon Thyme (Optional)
Olive Oil / Butter
Preheat your oven to 375°F/190°C/Gas mark 5
Season the chicken with salt and a little pepper. Some lemon thyme placed inside the cavity will add to the flavor. Drizzle with a little olive oil or spread a little room temperature butter onto the breasts. Place into the oven for 20 minutes per lb (454g). Near the end of the cooking time, turn up the oven to help the crispness of the skin.
(Sometimes overlooked, but a joy with roast chicken and worth the effort)
120g/4–5 oz white breadcrumbs
1 pt 570 ml milk
1 bay leaf
Salt and black pepper to season
Place the milk into a pot and make a incision into the onion and push in the bay leaf and stud with the cloves. Place the onion into the milk and gently simmer to infuse the milk. Before adding the breadcrumbs remove the onion. Add breadcrumbs and stir gently over the heat till it thickens, season with salt and pepper, a little grated nutmeg can be added to taste, finally stir in the butter. For a little extra decadence you could also add some cream.