Understanding the Basics of Roasting a Chicken

First things first, let's talk picking the perfect whole chicken. For the best results, you'll want a fresh, good-quality bird. Size matters, so think about how many mouths you're feeding. Little ones don't always pack away as much as grown-ups, so bear that in mind. To help you out, here's a rough guide for chicken weights and portions:

Small chicken - around 1.2 kilograms, will serve 2-3 people nicely. 

Medium chicken - about 1.5 kilograms, is spot on for 3-4.

Large chicken - around 1.8 kilograms, will comfortably do 4-5 people.

Extra large chicken - around 2.1 kilograms, will feed a family of 5-6.

Now, let's talk about handling chicken safely. When you're storing raw chicken, keep it sealed on the bottom shelf of your fridge to prevent any juices from dripping onto other foods. Don't keep it too long, ideally, you should cook it within two days of buying it. Before you get cooking, always remember to wash your hands thoroughly before and after handling raw chicken. There’s no need to wash the chicken itself, that'll just spread bacteria around your kitchen. 

To prep your chicken for cooking, make sure to remove any giblets from inside then pat the chicken dry with kitchen paper; this will help the skin become crispy during cooking. If you like, you can loosen the skin over the breast and rub in some butter or herbs for added flavour.

Right, now we've covered the basics, let's move on to cooking!

Chicken Cooking Time by Weight

How long should you roast a chicken? That's the million-pound question. The general rule is to preheat the oven to Fan 170°C (190°C / 375°F / Gas Mark 5) and allow 20 minutes per 500g, plus an extra 25 minutes to finish. Here's a handy table to help:

These timings are just a rough guide. To be sure your chicken is cooked through, poke a skewer into the thickest part of the thigh. Juices run clear? You're all set! Still pink? Give it a bit longer in the oven and check again.

Step-by-Step Guide to Roasting a Chicken

Alright, let's get down to business. Here's your step-by-step guide to roasting a chicken that'll have your tastebuds singing:

Step 1: Preheat your oven to 200°C (400°F/Gas Mark 6). A hot oven is essential for that crispy skin we all love.

Step 2: Season the chicken inside and out with salt, pepper, and any herbs you fancy. Feel free to get creative with your herbs and spices – a bit of thyme or rosemary never goes amiss. And if you're feeling fancy, slip some butter under the skin for extra flavour and moisture.

Step 3: Place the chicken in a pan. You can add some chopped veggies like carrots, onions, and celery to the bottom of the pan for extra flavour and a base for your gravy.

Step 4: Roast the chicken for 20 minutes at the initial temperature, then turn the oven down to Fan 170°C (190°C / 375°F / Gas Mark 5) to finish cooking, making sure you give it a good baste every now-and-then. This ensures the chicken cooks evenly and stays nice and juicy.

Step 5: Continue to cook until the juices run clear when you pierce the thickest part of the thigh, and the internal temperature reaches 75°C.

Step 6: Once cooked, let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, making it even more tender and flavourful.

Roast Chicken Cooking Tips

Want to be known as the king or queen of roast chicken? The one who delivers a bird so glorious that everyone’s reaching for seconds (and thirds)? Well then, listen up! These tips are your secret weapons to roast chicken royalty:

Temperature check: A meat thermometer is your best friend when it comes to roasting a chicken. Stick it into the thickest part of the thigh, and make sure it reads 75°C. That's how you know it's cooked through and safe to eat.

Skin saviour: If you notice the skin browning too quickly, don't panic! Just cover the chicken loosely with some foil to protect it. This will stop it from burning and keep it nice and golden.

Craving crispy skin: If you're after extra crispy skin (and who isn't?), crank up the oven temperature to 220°C (425°F/Gas Mark 7) for the last 10 minutes of cooking. This will give you that lovely crackling finish.

Baste it good: Don't forget to baste your chicken every now and then with the juices from the pan. This will keep it moist and add tonnes of flavour.

Rest assured: Once your chicken is cooked, resist the urge to carve it straight away. Let it rest for 10-15 minutes, and you'll be rewarded with a more tender and succulent bird.

How to Carve a Roast Chicken

Now for the grand finale – carving your masterpiece! Don't worry, it's not as tricky as it might seem. With a sharp carving knife and a bit of know-how, you'll have that chicken ready for the table in no time.

Starting with the legs, hold the chicken steady, and then carefully slide your knife between the leg and the body. Push down, and the whole leg should just pop right out. Do the same on the other side. You can leave the legs whole, or you can divide them into drumsticks and thighs.

Next, tackle the breast meat. Hold the chicken steady again, and this time, slide your knife along one side of the breastbone. Keep the knife close to the rib cage to get as much meat as possible. Once you've reached the end, the breast should come away easily. Repeat the same steps on the other side. Now, you can slice the breast meat as thickly or thinly as you like.

You can follow along with the video below, where our very own Morrisons chef Richard Young demonstrates the expert carving and portioning secrets to maximise your roast chicken.

How to Make the Best Chicken Gravy

What's a roast chicken without proper gravy? Here's how to make the best gravy for roast chicken that'll have everyone licking their plates!

Before you even start roasting the chicken, pop some carrots, onions, and celery in the bottom of the roasting pan. This will create a flavourful base for your gravy as the veggies caramelise and release their lovely juices.

Once the chicken is cooked, transfer it to a carving dish and let it rest. Now, let's get that gravy going…

Spoon off the excess fat: Once the chicken is cooked you'll see all those lovely juices and bits from the chicken and veggies. We want to keep those, but not all the fat. Carefully spoon off most of it, leaving about 3 tablespoons in the tin for flavour.

Make your roux: Place your pan on the hob and sprinkle in 2 tablespoons of plain flour then give it a good stir. Keep stirring for a minute or two over low heat – this will cook the flour and create a roux, which will thicken your gravy beautifully.

Release the flavour: Now, crank up the heat a bit and grab a wooden spoon. Get in there and scrape up all the caramelised bits from the bottom of the tin. That's pure flavour!

Add some oomph: Now, for a bit of extra flavour, pour in 150ml of wine, cider, sherry, or even a splash of Madeira if you're feeling posh. Let it bubble away for a minute or two for a real depth of flavour.

Whisk in the stock: Next, grab your chicken stock and gradually whisk in about 500ml. Keep whisking until the gravy is lovely and smooth, with no lumps. If you do have a few lumps, don't worry – when done just grab a sieve and strain the gravy into your gravy boat.

Simmer and season: Finally, let the gravy simmer for a few minutes until it thickens up to your liking. Give it a taste and season with salt and pepper as needed.

There you have it – a gravy that's so good, you'll want to drink it out of the jug!

Recipes for Roast Chicken and Sides

Fancy a bit of inspiration to go with your chicken roast? Well, look no further! We've got some cracking recipes for chicken and sides that'll make your Sunday roast a proper feast. 

Enjoy your roast chicken dinner! For more guides, ideas and inspiration, head to the Morrisons blog.

Grab all your roast dinner ingredients in-store or online and get cooking! Don't forget to share your masterpieces with us on social media using the #MorrisonsRecipe – we love to see what you've whipped up.