Dinner · THE RIGHT TOOL FOR THE JOB
Roast chicken with lemon-herb juices & potatoes
A weekend roast with crisp skin, potatoes underneath and proper pan juices.
- Serves
- 4 generously
- From scratch
- 130 min
- Bimby
- Not needed
Ingredients
Metric quantities · weights after peeling and trimming unless stated
- 1800 g whole chicken
- 1000 g potatoes, scrubbed, 3 cm chunks
- 300 g carrots, thick batons
- 150 g onions, wedges
- 1 lemons, halved
- 12 g garlic, peeled and crushed
- 3 g fresh thyme
- 25 ml olive oil
- 200 ml low-salt chicken stock, prepared
- 4 g salt
Method
Prepare
Oven + roasting tin
Heat oven to 190°C fan. Pat chicken dry without washing it. Toss potatoes, carrots and onion with half the oil and half the salt in a roomy roasting tin.
Season the bird
Roasting tin
Rub chicken with remaining oil and salt. Put one lemon half, garlic and thyme loosely in the cavity. Set chicken breast-up among the vegetables. Squeeze the other lemon half over the vegetables.
Roast
Oven
Roast for approximately 80–95 minutes, turning vegetables halfway. Check both the thickest breast and inner thigh, clear of bone, reach 75°C for 30 seconds. Continue roasting if needed; cover breast loosely if it colours too fast.
Rest and finish
Warm platter + roasting tin
Rest chicken for 15 minutes. Keep vegetables warm; return them to the oven to crisp if needed. Pour excess fat from the tin, add stock and scrape up the fond over the hob in a hob-safe tin (otherwise transfer juices to a saucepan). Simmer 5 minutes. Carve and spoon juices over the meat.
Kitchen notes
Do not estimate safety from the timer alone; bird shape and oven performance vary. Keep raw chicken and its utensils separate from ready-to-eat food. Freeze surplus cooked meat promptly in meal-sized portions after cooling.
Original recipe development draft; not yet kitchen-tested. Timings and manual Bimby settings are starting points: check texture and doneness. These are not official Guided Cooking programmes.