Chicken with the wow factor

A good roast chicken dinner is one of my favourite meals, and one that I used to always love helping to cook when I was a boy.

This week I’ll show you the best way to roast a chicken, so you can surprise your family and friends with a meal that’ll leave you feeling satisfied and confident.

18th March 2009.'Restaurant review.Grassington House Hotel.'Pictured butter roast corn fed chicken breast with glazed thigh, coq au vin style and parsley potatoes'PICTURE BY GERARD BINKS

18th March 2009.'Restaurant review.Grassington House Hotel.'Pictured butter roast corn fed chicken breast with glazed thigh, coq au vin style and parsley potatoes'PICTURE BY GERARD BINKS

Before I start, it’s worth mentioning that the method I’ve used here can be adapted based on your own personal preferences, so feel free to add your own favourite vegetables and herbs.

To follow today’s recipe, you’ll need a lemon, a sprig of fresh thyme, two garlic cloves, olive oil, a blender and one large chicken.

lFirstly, ensure your oven is nice and hot by preheating it to 200C (400F/Gas mark 6).

lThen, take your lemon and slice it in half lengthways to make a cut (ensure you don’t cut completely in half). Insert a sprig of the Thyme into the cut, and then place the lemon in the chicken cavity.

lNow we’re going to prepare a homemade cooking oil, as I believe that the secret to a perfect chicken is the oil it’s cooked in! Strip the leaves off your thyme, then peel the skin off your two garlic cloves. Add the thyme and peeled garlic cloves into a blender with around three tablespoons of your olive oil.

lBlitz the ingredients until they form a smooth liquid.

lNext, spoon the oil mixture all over the chicken and really work it into all of the nooks and crannies to prevent it from drying out during cooking. Then place the chicken into a foil-lined roasting tray and drizzle any remaining oil mixture over it. Season the chicken well with salt and pepper.

lBefore putting the chicken into the oven, cover it loosely with kitchen foil. Place it in the oven and leave for 30 minutes.

lAfter 30 minutes, remove the chicken from the oven, take off the foil and then reduce the temperature to 180C (350F/Gas mark 4). Place the chicken back in the oven for another 25 minutes per 500g in weight. The chicken is cooked once the juices run clear when the chicken is pierced and there is no pink meat inside.

lWhen the chicken is cooked and you are confident that the juices run clear, turn off the oven and let the chicken rest in the heat for around ten minutes. Then remove from the oven and carve.

lTo add that extra taste, heat the juices from the foil and then pour them over the chicken to serve?

Glenn Futter is head chef at La Cachette restaurant, Elland. To find out more about La Cachette go to www.lacachette-elland.com