My Homemade Roast Chicken Dinner!

Ever since I was a kid I used to love a roast dinner, as tradition every Sunday my dad would cook up a banging roast! Since then roast dinner has always been a huge favourite of mine, so I have decided to start sharing my homemade roast chicken dinner with you all! 
​This one is super tasty, takes a little bit more prep time and cooking time but trust me the end result is incredibly worth it! For best flavour and results I recommend you marinate the chicken overnight the day before you cook it! The only tricky thing is cutting up the chicken once it's cooked but I will attach a recommended Youtube video I used which worked wonders! There was little wastage and plenty of chicken to eat so I was super happy! 


Ingredients:
 
Fry Light 
Foil
Seasoning; I used Salt, Pepper, Paprika, Piri-piri, Chilli Powder and Oregano. 
Small bowl, x4 garlic mince gloves, 2 tablespoons of butter and dash of parsley to make the garlic butter.
x2 Yorkshire Puddings per person 
Baking Tray 
Chopping Board 
Frozen Veggies to add to your plate for serving. 
Bisto Gravy to go on top; I used 2 heaps and 200ml boiled kettle water, mix it up and it's ready to add on top! I always do a little drizzle as the flavour is so good you won't even need gravy so the gravy is optional! 
x1 baby roast chicken (I was only cooking for 2 people, if it's for a bigger family you may want to buy 2 or a large one. 
You will need an oven or a ninja to cook the chicken, I do recommend the ninja as it will come out juicer and more succulent. 

​Method:

Step 1- Line your baking tray with foil. Chop up the lemon and slice it up then place the slices on the baking tray and get out the chicken. From here place the chicken on top of the lemon and add a few slices inside, this will alleviate smell while the chicken is cooking later on. 

Step 2- (pulling back the skin of the chicken) You will need a big spoon for this. Turn the spoon over and begin to push your spoon upwards as you go under the skin on the top of the chicken. It takes a little practice but try to do it delicately and go as far as you can. This is so you can apply the garlic butter under the chicken skin. 

Step 3- In a bowl add your four gloves of minced garlic, and 2 generous spoonfuls of butter. Stir this up in a bowl and mix well, then add a dash of parsley and mix again! Who knew garlic butter was this easy to make?! It blew my mind and it is super tasty! Using a small teaspoon start to rub the garlic butter all over the top of the chicken where you have pulled back the skin. Use it all up and coat over the chicken and even inside if you have some spare! Pull the chicken skin back over and then you are ready to get going with your seasoning!  

Step 4- Add your seasonings! I normally use salt, pepper, oregano, chilli powder, paprika and piri-piri seasonings! I always find these to be the best on chicken for flavour  but it is personal preference on what you want to use! Then I cover this over with foil and I allow the chicken to marinate overnight or for at least 12 hours. 

Step 5- The next day take out your chicken at least 1 hour before you cook it. From here spray fry light onto the chicken and into the ninja. You can keep it on the foil if it's going in the oven but make sure you spray fry light onto the foil so it doesn't stick. If it is going in the ninja take it out of the foil and place it inside. I used the roast setting and cooked this for at least 50 mins. 

Step 6- Make sure you check on the chicken regularly if it looks like it's starting to chargrill on the top just add more fry light to lock in moisture. Once your chicken is done and cooked take it out and place it on the chopping board. The hardest part is cutting up the roast chicken, so I headed to youtube to find one that could explain it! https://www.youtube.com/watch?v=U3OvdvgMKs8

Step 7- Before you start to cut up your chicken, get your Yorkshire's in the ninja or oven and prepare your salad and vegetables! If you want gravy you will need to prepare this too! Cut up your chicken and then it's ready to serve. I always portion up about a fist size portion of chicken, x2 yorkshires and half a plate of salad and veggies!

I hope you love this one and please let me know in the comments if you give it a go! 
Thanks for reading my food blog today!
Zoe x