When you really crave a homemade, comfort food dish, this roast chicken is it! This is my family's recipe that I haven't dared to make myself until now, because I thought it was really complicated to roast a chicken. Now that I know that it's NOT (my sister Anna convinced me to give it a go), I'll be making it on a regular basis going forward for my three boys.
The only thing you have to be precise with is the roasting time. But don't fret! Anna has shared with me the secret formula (which I will share with you), so that it turns out perfect every single time. All you have to do is find out the weight of the chicken, do the math and you're good to go.
Enjoy! 💗Helena
INGREDIENTS:
- Whole chicken
- 4-5 stalks of celery, chopped finely*
- 2 leeks, chopped finely*
- 200-250g bacon strips, sliced finely*
- 3 tablespoons olive oil
- 1 generous tablespoon Heinz chili sauce
- 1 generous teaspoon Kikkoman soy sauce
- 1 generous teaspoon tarragon
- Salt
Temperature: 200°C (or 180°C convection), middle rack
Formula for roasting time of chicken: 40 min per kg + 30 minutes
Ex. A 1.6kg chicken: 94 minutes. A 1.3kg chicken: 82 minutes.
- Take chicken out of fridge about 30-60 minutes before cooking.
- Pat it dry.
- Stuffing: Chop up celery, leek and bacon. Mix it all together in a bowl.
- Marinade: Mix olive oil with the chili sauce, soy sauce and tarragon.
- Mix 1 tablespoon of the marinade with the stuffing.
- Stuff chicken with the stuffing and tie its legs together. Pour the extra stuffing into a large, glass oven dish.
- Place the chicken (breast up) on top.
- Brush chicken with marinade and pour rest of marinade on top of the extra stuffing.
- Salt the chicken generously.
- Place the dish in the oven with the chicken legs facing the oven door.
- When you take it out, let it rest for 20 min under aluminum foil before cutting into it.
- Serve with French fries.
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