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Best Roast Chicken
Moist Tender Golden Brown

This best roast chicken recipe is so incredibly delicious and moist and best of all truly easy. It's from our collection of easy recipes.

moist and golden brown best roast chicken

Rating:  Not difficult

Hands-On Time: 5 minutes

Hands-Off Time: 90 minutes

Ingredients:  2

Steps: 1 then roast

Truly, one of the simplest of easy recipes.  Just follow these incredibly simple instructions and you'll have a roast chicken just like the one in the picture - It's fresh from the oven, all beautiful and golden brown with a crisp skin yet tender and moist flesh.

While this recipe is incredibly simple to prepare, if you do want to look at the step by step photos of what it actually looks like at each stage, just click on the button. It'll take you to the photo tutorial.










Best Roast Chicken Recipe


Here's what you'll need:

  • a medium sized whole fresh chicken, about 1.6 kg/ 3 1/2 pounds
  • 4 - 5 bacon rashers


Here's how you roast it beautifully:

Before starting, preheat the oven to 320F/160C. The objective is that the oven temperature is evenly at the selected temperature before cooking a roast.

Place the chicken in a roasting pan, back down, breast up. I use a large rectangular oven proof glass "pan" so that it looks gorgeous and can be served straight from the oven.

Now, lay 4 to 5 bacon rashes across the chicken so that the entire top of the chicken is covered with a layer of delicious bacon.  If you want to see what this step looks like, just click on the button above that takes you to the step by step tutorial.

Roast for 1 hour and 15 minutes.

Remove the charred bacon strips. Pop the palid looking chicken back in the oven.


Turn the heat up to 430F/220C and bake for a further 15 to 20 minutes till it is perfectly golden brown. The skin will be lovely and crisp.



You'll love this best roast chicken. As my son says, the best thing about my roasts, are that they are so moist and succulent!


Easy Recipes Tips

The secret to the moist chicken is covered slow cooking so that it is cooked all the way through without burning the skin.

Be sure to open up the internal cavity to allow the hot air to enter and cook from the inside.

If you're adding stuffing, add a further 30 minutes to the cooking time, while covered with bacon strips.

It the chicken is bought frozen, be sure it's completely defrosted and naturally, it's been defrosted safely. Chicken has a terrible reputation for going off easily.

Notice I use bacon and not Aluminum foil.  We now know the dangers of this mineral and that it leaches into the food at high temperatures. Never use Aluminum pots and pans and never use the foil to cover your cooking.

As with all roasts, the juices include fats from the chicken and bacon. You can carefully drain away the top layer, which is the layer of oil and make a tasty gravy with the natural juices.

When slicing the roast, use tongs and not a fork to prevent more delicious juices running out.



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