The Best Aga Roast Chicken
The best Aga roast chicken! Crispy skin, juicy meat & stuffed with garlic, lemon & herbs for ultimate flavour. Serve this as part of a roast dinner or for an easy mid week meal.
Servings: 4 People
Equipment
- Aga Roasting Tin (With Rack)
- Digital Food Probe
Ingredients
- 1.5 kg Whole Chicken Giblets Removed
- 1 Bulb Garlic
- 1 Lemon
- 10 Sprigs Fresh Rosemary
- 10 Sprigs Fresh Thyme
- 2 tbsp Vegetable Oil
- Maldon Salt
- Freshly Cracked Black Pepper
Instructions
- Untie your chicken if it's trussed then place in a roasting tin (on a rack).
- Dry the chicken's skin with kitchen paper then leave to sit at room temperature for 30 minutes.
- Next, cut the bulb of garlic in half & the lemon into thick slices. Stuff into the chicken's cavity along with the fresh herbs.
- Drizzle the veg oil over the chicken then use your hands (or a pastry brush) to massage into the skin.
- Generously season the chicken all over with Maldon salt & freshly cracked black pepper then slide the roasting tin onto the bottom set of runners in the baking oven.If you're using a two oven Aga, slide the tray onto the bottom set of runners in the roasting oven & place a cold plain shelf 3 runners above.
- Cook the chicken for 30 minutes then turn the tin around & cook for another 30-35 minutes, or until the chicken reaches an internal temperature of 65°c/150°f.
- Transfer the chicken to the roasting oven (on the second from bottom set of runners) & cook for 10-15 minutes. Once cooked, the chicken will be golden brown, crispy & will have an internal temperature of 73°c/163°f.If you're cooking in a two oven Aga, remove the cold plain shelf & move the roasting tin up 1 set of runners.Take the internal temperature of the thickest part of the thighs & breasts.To be fully cooked, chicken needs to reach an internal temperature of 75°c/165°f. The chicken's temperature will continue rising after it is removed from the oven which is why we take it out at 73°c.
- Loosely cover the chicken with foil & leave to rest for 30 minutes before carving.
- To carve, cut the legs off at the thigh joint, remove the wings & cut the breast meat off the bone (either in slices or as whole breasts).
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To avoid overcooking the chicken, we're cooking it to an internal temperature of 73°c/163°f. Chicken is fully cooked when it reaches 75°c/165°f but the internal temperature will rise a couple of degrees when it comes out of the oven. If you're worried about undercooking chicken, take the chicken to 75°c/165°f in the oven.
This recipe is for a 1.5kg chicken which will serve 4 people. If you're cooking a large chicken, keep in mind that the cook time will be slightly longer.
Don't worry about peeling the garlic!
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