afelia's kitchen
So you’ve tried the rest, now it’s time to try the BEST…..I’m talking roast chickens of course!
Afelia’s Ultimate Roast Chicken is a recipe you can’t afford to miss. This roast makes a hearty meal, perfect for this time of year when the weather starts to take a dip and you need serious food to keep you going. The roast itself makes a lovely centrepiece whether you’re preparing a meal for your own family to enjoy or for entertaining, the finished roast looks amazing served on a bed of roasted vegetables.
This is my go to recipe for a roast chicken and I never cook it without stuffing it first; I find that this gives the chicken tonnes of flavour, keeps the inside moist and prevents the breast meat from drying out too much. Plus there’s just more food to eat, lol! Being Bengali means that coriander features in most of my recipes and why should an English roast chicken be any different? I love using it wherever possible and trust me, this adds that ‘something’ most Desi people (people originating from the Indian subcontinent) will say lacks in a roast chicken. Everyone who has tried this recipe, from family to friends and followers, has loved how flavoursome the finished dish is.
For this recipe I used a large chicken which weighed 2.2 kg which will serve between 6 – 8 people; it is important to weigh the chicken to understand how many people it will serve and also how much stuffing to make. For this particular dish 2.2kg divided by 8 people is about 275g of chicken per person, which is a generous portion, so use this as a guide when you weigh your own chicken. If you are using a chicken that is smaller you may want to consider making less stuffing for the roast (use 3/4 cup of fresh breadcrumbs, 1 onion instead of 2, 3 – 4 cloves of garlic instead of 7 and use 3 Oxo cubes instead of 4 for the butter paste).
You may use other vegetables to the ones I have shown if you prefer and you don’t have to roast them as I have done; if you prefer boiled vegetables or want to prepare them in some other way you may do so, just leave out those steps. I have used vegetarian Oxo stock cubes for the butter paste, if you are unable to source Oxo cubes simply use an alternative chicken stock cube instead (like Maggi), this should work equally as well.
You can always prep and stuff the chicken beforehand if you are entertaining (make sure you keep the chicken refrigerated) and roast in the oven near to the time of serving. If for any reason once you begin to serve the chicken you find some parts are still pink and raw, don’t panic, simply zap the chicken in the microwave for a few minutes and this will quickly cook through the under cooked parts. Cooking times given will vary depending on the power output of your oven, the gas mark it is cooked at and the size of the chicken, so please adjust accordingly. I’m hoping Afelia’s Ultimate Roast Chicken will be the ultimate recipe you turn to time and time again!
Serves 6 – 8 (adult portions)
You will need: for Afelia’s Ultimate Roast Chicken
For the stuffing:
15g butter (equivalent to 1 tbsp)
2 medium onions
7 cloves of garlic
salt (to your preference)
generous handful of coriander
1 cup of fresh breadcrumbs (this is made using 1 thick slice of bread)
1 medium egg
For the roast:
1 large chicken (my chicken weighed 2.2kg, if you are using a smaller chicken adjust the quantities, see notes above)
80g butter
4 oxo cubes
1.5 tsp dried thyme
(optional) extra sprigs of thyme to garnish roast with
(Optional) For roast vegetables:
3 – 4 carrots
3 large parsnips
salt
pepper
oil for drizzling
For the gravy:
2 tbsp cornflour
water as needed
Method:
The recipe calls for 1 cup of fresh breadcrumbs, start by preparing this if you haven’t already.
Take one slice of thick bread and tear by hand, place in a food processor and blitz until fine. Measure 1 cup of breadcrumbs, you may not need all of it.
The chicken needs to be cleaned properly before washing and stuffing.
Carefully remove any feathers from the skin using a pair of tweezers, trim off the excess neck skin.
You can ask your butcher to prepare the chicken for you but I often find there are things I prefer to do myself as extra.
Trim the chicken legs if they are too long and clean the inside of the chicken. I like to remove the top part of the wing as shown in the bottom left photo using a pair of scissors.
Next wash the chicken thoroughly, inside and out. Leave upright to drain in a colander while you prepare the stuffing.
Peel and roughly chop 2 medium onions.
Peel and cut in half 7 cloves of garlic.
Add 15g of butter (1 tbsp) to a pan.
Once melted add the chopped onions and garlic cloves, saute for 7 – 10 minutes until brown and soft.
Season the stuffing with salt, be generous if you are using rock salt like me. Alternatively use cooking salt (to your preference), remember this will be used to stuff the inside of your chicken so it needs to be seasoned well. The stuffing won’t cook much more once inside the chicken, so make sure the onions/garlic are cooked properly at this stage.
Whilst the stuffing sautes, wash and finely chop a generous handful of coriander.
Once the stuffing is cooked, transfer to a mixing bowl and allow to cool.
Next prepare the butter paste for marinating the chicken.
Add 80g of butter to a bowl, soften using a wooden spoon.
Add 4 crumbled Oxo stock cubes to the butter, the cubes are best crumbled in the packaging before opening….
….combine with the butter, use a spatula if this helps.
Add 1.5 tsp of dried thyme, mix well and leave to one side.
To the cooled stuffing mixture add the chopped coriander, 1 cup of breadcrumbs and crack in 1 egg.
Mix and leave to one side.
Before covering the chicken in the butter paste, ensure the surface of the skin is as dry as possible.
Take a clean kitchen towel and using a dabbing motion remove as much moisture as possible, this will allow the butter to adhere to the skin properly.
Do this for the top and bottom of the chicken.
Once the chicken skin is dry, commence stuffing the cavity of the chicken. You will need a large bamboo skewer and string for this next part.
Pack as much of the stuffing into the chicken as you possibly can, don’t worry if you can’t fit it all in, this can be added to the roasting pan and will add flavour to the roasted vegetables (if you plan on using them).
Next use a bamboo skewer to ‘stitch’ together the skin.
Pulling the skin taught towards you, insert the skewer at the bottom of end of the cavity opening.
Take the sharp end and bring it over to the side you initially pierced the skin with (this will be the right side if you are right handed and left side if you are left handed), and insert the skewer just above where you did initially.
Push the skewer all the way through to the other side and repeat this process till the cavity is sealed completely.
Trim off the excess skewer.
Cut a long piece of string and tie securely around one leg.
Bring the other leg over and tie above, securing with a knot.
Take both ends of the string….
….and bring them under the leg and tie securely again. Cut the excess string off.
It’s a good idea to preheat the oven at this point. Turn on the oven between gas mark 5 – 6 and carry on with the next few steps.
Place the chicken into a large roasting pan and proceed to coat with the butter paste made earlier.
Start coating the UNDERSIDE of the chicken first as the chicken will be roasted TOPSIDE up in the oven. Use half of the butter paste and don’t worry if the skin isn’t completely covered in every single spot, once in the oven, the skin will be basted with the butter marinade.
Holding the neck of the chicken, carefully turn over the chicken and place upright.
Cover the top side of the chicken in the butter paste too. The chicken is now ready to be roasted in the oven if you are planning to just roast the chicken WITHOUT vegetables, proceed to the step showing how to cover the chicken tray in foil.
If you want to add roasted vegetables, peel and roughly chop 3 – 4 carrots and 3 large parsnips as shown in the bottom right photo….
….add the vegetables around the chicken.
Drizzle the vegetables with oil and season generously with salt and pepper.
Cover the chicken tray with foil and place in the centre of your oven. Cook at gas mark 6, COVERED for 1 hour and UNCOVERED for another 30 – 40 minutes (total cooking time 1 hour, 30 – 40 minutes). This time may need to be adjusted for smaller chickens.
After 30 minutes it is a good idea to rotate the chicken tray (keeping it covered still) to ensure the chicken cooks evenly from all sides.
After 1 hour remove all the foil covering the tray. Baste the chicken using a baster if you have one, or use a spoon and pour the juices from the tray over the chicken (bottom left and right photos). This will help flavour the chicken and prevent it from drying out as it cooks further.
Use a spoon to turn and rotate the vegetables.
Return the tray to the oven for another 30 – 40 minutes. In between this time you may want to remove the tray at 15 – 20 minute intervals to baste the chicken again.
The chicken skin will crisp up and brown very nicely as it cooks but it is important to make sure the inside of the chicken is completely cooked too.
After the allocated time check to see whether the chicken has cooked through completely using a metal skewer, insert it into the deepest part of the chicken and if the juices run clear the chicken is cooked. The tip of the skewer should be hot to the touch too. If the juices DO NOT run clear return the tray to the oven and cook for further 15 – 20 minutes or longer if necessary.
Alternatively use a thermometer if you have one to read the internal temperature of the chicken (this should read 75 degrees Celsius or 165 degrees Fahrenheit).
Be sure to allow the chicken to rest for 10 – 15 minutes before serving, this will ensure the meat is tender and moist.
Once the chicken is completely cooked transfer to a large serving dish, don’t forget to remove the string. I left the skewer in place until it was time to serve as I didn’t want to ruin the outer appearance.
Use the juices in the tray to make gravy. In a small saucepan add 2 tbsp of cornflour….
….mix with enough cold water until the cornflour is completely dissolved.
Pour in the juices from the tray and slowly bring to a boil to thicken, season with salt and pepper if necessary. Reserve in a gravy boat till it’s time to serve the chicken.
As a finishing touch add several sprigs of fresh thyme to the top of your roast chicken.
Why not serve Afelia’s Ultimate Roast Chicken with a potato gratin, instead of the usual roast potatoes? Plate up the roast with Yorkshire puddings and green beans and you’re set for a delicious meal all the family will gather around the table for!
Bon Appetit!
- 15g butter (equivalent to 1 tbsp)
- 15g butter (equivalent to 1 tbsp)
- 2 medium onions
- 2 medium onions
- 7 cloves of garlic
- 7 cloves of garlic
- salt (to your preference)
- salt (to your preference)
- generous handful of coriander
- generous handful of coriander
- 1 cup of fresh breadcrumbs (this is made using 1 thick slice of bread)
- 1 cup of fresh breadcrumbs (this is made using 1 thick slice of bread)
- 1 medium egg
- 1 medium egg
- 1 large chicken (my chicken weighed 2.2kg, if you are using a smaller chicken adjust the quantities, see notes above)
- 1 large chicken (my chicken weighed 2.2kg, if you are using a smaller chicken adjust the quantities, see notes above)
- 80g butter
- 80g butter
- 4 oxo cubes
- 4 oxo cubes
- 1.5 tsp dried thyme
- 1.5 tsp dried thyme
- (optional) extra sprigs of thyme to garnish roast with
- (optional) extra sprigs of thyme to garnish roast with
- 3 - 4 carrots
- 3 - 4 carrots
- 3 large parsnips
- 3 large parsnips
- salt
- salt
- pepper
- pepper
- oil for drizzling
- oil for drizzling
- 2 tbsp cornflour
- 2 tbsp cornflour
- water as needed
- The recipe calls for 1 cup of fresh breadcrumbs, start by preparing this if you haven't already.
- Take one slice of thick bread and tear by hand, place in a food processor and blitz until fine. Measure 1 cup of breadcrumbs, you may not need all of it.
- The chicken needs to be cleaned properly before washing and stuffing.
- Carefully remove any feathers from the skin using a pair of tweezers, trim off the excess neck skin.
- You can ask your butcher to prepare the chicken for you but I often find there are things I prefer to do myself as extra.
- Trim the chicken legs if they are too long and clean the inside of the chicken. I like to remove the top part of the wing as shown in the bottom left photo using a pair of scissors.
- Next wash the chicken thoroughly, inside and out. Leave upright to drain in a colander while you prepare the stuffing.
- Peel and roughly chop 2 medium onions.
- Peel and cut in half 7 cloves of garlic.
- Add 15g of butter (1 tbsp) to a pan.
- Once melted add the chopped onions and garlic cloves, saute for 7 - 10 minutes until brown and soft.
- Season the stuffing with salt, be generous if you are using rock salt like me. Alternatively use cooking salt (to your preference), remember this will be used to stuff the inside of your chicken so it needs to be seasoned well. The stuffing won't cook much more once inside the chicken, so make sure the onions/garlic are cooked properly at this stage.
- Whilst the stuffing sautes, wash and finely chop a generous handful of coriander.
- Once the stuffing is cooked, transfer to a mixing bowl and allow to cool.
- Next prepare the butter paste for marinating the chicken.
- Add 80g of butter to a bowl, soften using a wooden spoon.
- Add 4 crumbled Oxo stock cubes to the butter, the cubes are best crumbled in the packaging before opening....
- combine with the butter, use a spatula if this helps.
- Add 1.5 tsp of dried thyme, mix well and leave to one side.
- To the cooled stuffing mixture add the chopped coriander, 1 cup of breadcrumbs and crack in 1 egg.
- Mix and leave to one side.
- Before covering the chicken in the butter paste, ensure the surface of the skin is as dry as possible.
- Take a clean kitchen towel and using a dabbing motion remove as much moisture as possible, this will allow the butter to adhere to the skin properly.
- Do this for the top and bottom of the chicken.
- Once the chicken skin is dry, commence stuffing the cavity of the chicken. You will need a large bamboo skewer and string for this next part.
- Pack as much of the stuffing into the chicken as you possibly can, don't worry if you can't fit it all in, this can be added to the roasting pan and will add flavour to the roasted vegetables (if you plan on using them).
- Next use a bamboo skewer to 'stitch' together the skin.
- Pulling the skin taught towards you, insert the skewer at the bottom of end of the cavity opening.
- Take the sharp end and bring it over to the side you initially pierced the skin with (this will be the right side if you are right handed and left side if you are left handed), and insert the skewer just above where you did initially.
- Push the skewer all the way through to the other side and repeat this process till the cavity is sealed completely.
- Trim off the excess skewer.
- Cut a long piece of string and tie securely around one leg.
- Bring the other leg over and tie above, securing with a knot.
- Take both ends of the string....
- and bring them under the leg and tie securely again. Cut the excess string off.
- It's a good idea to preheat the oven at this point. Turn on the oven between gas mark 5 - 6 and carry on with the next few steps.
- Place the chicken into a large roasting pan and proceed to coat with the butter paste made earlier.
- Start coating the UNDERSIDE of the chicken first as the chicken will be roasted TOPSIDE up in the oven. Use half of the butter paste and don't worry if the skin isn't completely covered in every single spot, once in the oven, the skin will be basted with the butter marinade.
- Holding the neck of the chicken, carefully turn over the chicken and place upright.
- Cover the top side of the chicken in the butter paste too. The chicken is now ready to be roasted in the oven if you are planning to just roast the chicken WITHOUT vegetables, proceed to the step showing how to cover the chicken tray in foil.
- If you want to add roasted vegetables, peel and roughly chop 3 - 4 carrots and 3 large parsnips as shown in the bottom right photo....
- add the vegetables around the chicken.
- Drizzle the vegetables with oil and season generously with salt and pepper.
- Cover the chicken tray with foil and place in the centre of your oven. Cook at gas mark 6, COVERED for 1 hour and UNCOVERED for another 30 - 40 minutes (total cooking time 1 hour, 30 - 40 minutes). This time may need to be adjusted for smaller chickens.
- After 30 minutes it is a good idea to rotate the chicken tray (keeping it covered still) to ensure the chicken cooks evenly from all sides.
- After 1 hour remove all the foil covering the tray. Baste the chicken using a baster if you have one, or use a spoon and pour the juices from the tray over the chicken (bottom left and right photos). This will help flavour the chicken and prevent it from drying out as it cooks further.
- Use a spoon to turn and rotate the vegetables.
- Return the tray to the oven for another 30 - 40 minutes. In between this time you may want to remove the tray at 15 - 20 minute intervals to baste the chicken again.
- The chicken skin will crisp up and brown very nicely as it cooks but it is important to make sure the inside of the chicken is completely cooked too.
- After the allocated time check to see whether the chicken has cooked through completely using a metal skewer, insert it into the deepest part of the chicken and if the juices run clear the chicken is cooked. The tip of the skewer should be hot to the touch too. If the juices DO NOT run clear return the tray to the oven and cook for further 15 - 20 minutes or longer if necessary.
- Alternatively use a thermometer if you have one to read the internal temperature of the chicken (this should read 75 degrees Celsius or 165 degrees Fahrenheit).
- Be sure to allow the chicken to rest for 10 - 15 minutes before serving, this will ensure the meat is tender and moist.
- Once the chicken is completely cooked transfer to a large serving dish, don't forget to remove the string. I left the skewer in place until it was time to serve as I didn't want to ruin the outer appearance.
- Use the juices in the tray to make gravy. In a small saucepan add 2 tbsp of cornflour....
- mix with enough cold water until the cornflour is completely dissolved.
- Pour in the juices from the tray and slowly bring to a boil to thicken, season with salt and pepper if necessary. Reserve in a gravy boat till it's time to serve the chicken.
- As a finishing touch add several sprigs of fresh thyme to the top of your roast chicken.
- Why not serve Afelia's Ultimate Roast Chicken with a potato gratin, instead of the usual roast potatoes? Plate up the roast with Yorkshire puddings and green beans and you're set for a delicious meal all the family will gather around the table for!
If you like the recipe please share with friends and family, also follow me on Facebook and Instagram. Questions? Leave a comment below or message me on Facebook.
Sarah
Salam’s Afelia, I’m looking forward to trying this recipe! Just wondering if I can stuff and marinate the chicken the night before I cook it?
afelia’s kitchen
Yes that should be fine. x
Fahmida
Just made this now and it smelt divine and tasted yummy. Mm. One of the best roast chicken i made alhamdulillah. And the chicken wasnt dry. Thank you for sharing your recipes.
afelia’s kitchen
You’re most welcome, makes me happy knowing this is one of the best roast recipes you’ve tried! 🙂 x
Shelly
Also for the Afelias ultimate roast chicken, wanted to ask does it matter if you use saltes or unsalted butter for the stuffing in the chicken?
afelia’s kitchen
I always use salted butter for all my recipes. The only difference if you use unsalted butter will be in taste/seasoning, but you can add salt to it.
Ash
I made a roast chicken a few weeks ago for the first time.. bur after the full cooking time everything on top was cooked perfectly but when i looked under the chicken the skin was not crispy like the top was but still raw looking so i had to flip the chicken over and cook for a further 20 mins. Is this normal? As i would like to try your recipe.
afelia’s kitchen
Yes that’s normal, you should try to raise the chicken onto a wire rack when roasting if you want crispy skin all the way around, as naturally the hot air can’t get to the bottom if it’s sitting on a tray, so you would need to turn it over to cook the underside. Try roasting on a wire rack next time so the hot air can reach the underside.
Mahvash
I can cook! Absolutely amazing, everyone liked it even the kids who are fussy normally…! Easy to follow recipes perfect for someone who is new to cooking for guests!
afelia’s kitchen
Hahaha, your comment made me laugh out loud, you are all amazing, you just don’t know it! Thanks for the review, makes me happy knowing the fussy ones ate it too! 😀 xx
Anisa Abdul Rahim
Thank you Afelia I learn so much from you! I would’ve never thought of using an Oxo cube with the butter but this would add more flavour to the skin. I can’t wait to try this and let you know the results. May Allah reward you abundantly 😊
afelia’s kitchen
Ameen. Great, look forward to hearing what you think of it. 🙂
Maryam
I’ve made this once before and it was a hit with my husband he really enjoyed it! I was even surprised myself when it came out good as I’ve never made a roast dinner before prior to this and certainly not made a whole chicken before but I had faith in your recipe as I’ve followed your other recipes in the past and it’s gone down really well.
I was wondering .. instead of using a whole chicken how would I tweak this recipe when using chicken legs ? As I don’t always want to make whole chicken for just the two of us even a small one is more than enough.
afelia’s kitchen
You could follow the recipe through as is and use the seasoned butter over the legs, instead of baking for 1.5 hours cook the legs for 40 – 45 mins and add the stuffing into the tray with the chicken legs as it cooks. Hope this helps and thank you for the feedback. 🙂 x
Maryam
So basically cook it the same but just cook the stuffing on the actual tray instead of inside like you would for a whole chicken? Also in terms of flavouring wouldvit taste the same ?
I made this roast dinner again today using a small chicken & dam it tasted so good. Even my daughter REALLY enjoyed it. She came back for more chicken (3 times – bearing in mind kids size lol she never comes back for seconds) xxxx
afelia’s kitchen
Yes that’s correct. Can’t guarantee it will be exactly the same but should be pretty close. So happy to hear she came back for seconds (and thirds) always the sign of an excellent meal! 🙂 xx
YMM
I’ve made this once before and it came out really good, my husband was so impressed ! Deffo will be making it again. It was the first time as well so. I was chuffed after all it isn’t called Afelia’s Ultimate Roast Chicken for no reason 😀
Also I wanted to know .. instead of using a whole chicken how can this recipe be tweaked to using chicken legs as a whole chicken even a small one is a lot of the two of us.
Sadiyah
Mashallah, an amazing recipe, very different from how we usually do roast chicken. Didn’t have thyme so used mixed herbs instead and added chilli flakes as the Hubby can’t eat without spice lol. Still very tasty x
Aleena
This was one of the first recipes I tried from your site and it turned out perfect! This was my first time roasting a whole chicken and man, I was really intimidated with prepping the chicken but it turned out quite alright! It was tedious to keep basting them (I did two chickens since they were pretty small), but man it was worth it. The chicken was so moist and delicious. I never had parsnips before and those were delicious too! The only issue I had (which was totally my fault and impatience) was that the butter mixture to be spread on the chicken clumped up instead of going on smoothly. Next time i’ll have to wait longer for the butter to soften (:
afelia’s kitchen
I’m so happy you enjoyed the recipe. And yes, next time make sure you dry the chicken thoroughly and have the butter at room temperature before applying, or warm ever so slightly in the microwave. x
Maya
What are oxo cubes? I’m in US and never heard of them, any substitute?
afelia’s kitchen
Oxo cubes are basically stock cubes, you would normally dissolve them in water to make stock for a recipe, I use them to make the seasoned butter for this recipe. Use a vegetarian stock cube if you can’t find a halal one, that’s what I use, a vegetarian stock cube. 🙂 x
Jennifer Hussain
Love this recipe! My roast chicken turned out delicious. The recipe is easy to follow, definitely will be cooking this again.
Mitali Dutta
Totally loved your Recipe….its awesome 😊
afelia’s kitchen
Super, thank you! 🙂
Shahana
Tried this recipe with my inlaws & they absolutely loved even asked for take away home! Thanks for taking out time to share your recipes with us x
afelia’s kitchen
Wow, I’m so chuffed they were so impressed with the recipe! You are most welcome. xx
Nasima Begum
I love all the variety of dishes you make and share with us all. However to date it has to be the Roast Chicken recipe which was a huge success and all my family absolutely loved it. Thanks again for sharing. xxx
afelia’s kitchen
Oh wow, that’s brilliant, you’re most welcome! I’m so thrilled that your family loved the recipe, we all love it too….it is called Afelia’s ULTIMATE Roast Chicken for good reason I guess! 😉 xxx
Nazia odud
Eeeeekkkkk the tastiest roast chicken I’ve ever tasted and made. This is a must try. Everyone loved it. Thankyou sharing this amazing recipe
afelia’s kitchen
Awesome, you’re welcome! I’m so happy that you and your guests enjoyed this recipe, that’s why it’s called the ‘Ultimate’ roast! 😉 xx
Tee
Where did you purchase these large chickens if you don’t mind me asking! Can never find large ones like this at my butchers
afelia’s kitchen
I bought this particular one from Tesco’s halal section. x
Shehnaz
Which oxo cubes are used here? Veg or chicken?
afelia’s kitchen
These are the vegetarian Oxo cubes, the ones sold in the green box. x