You will need:
First thing first, bring the chicken out of the packing. I know how it sounds – using a re-cooked bird – but trust me on this!
Next, grab your garlic and get THREE cloves. (Or more if you prefer, that’s up to you!) Slice the cloves into small triangles and pierce the chickens’ skin with then. The easiest way is to make small holes with a sharp knife and press them in. One per hole and spread them out!
Rub the skin with a little salt and pop it into an oven tin.
After this, slice your potatoes and parsnips in half and part boil them – this means you should be able to stick them with a fork but they won’t be all the way soft. (Note: you can remove the skin if you want, but I love roasties with skin so I don’t.) Pop them into the bird’s oven tray and drizzle with a little oil.
After this you can pop them into the oven at around 165F (75c or gas mark 4)
Around 20 minutes before the chicken is ready, boil your carrots and any other vegetables you may want!
Cook them for around an hour – this may seem like a while for a pre-cooked bird but it’s worth it! Leave it in a little longer if you need to.
When you bring it out the skin on the chicken should be nice and crackly. You shouldn’t be able to take the legs off by hand though! Using this method tends to make the bones come out of the meat without bringing up the meat! This means you are left with a wonderfully soft roast with minimal effort!
You can finish this off with a simple chicken gravy á la BIsto granules.
- A pre-cooked roast chicken (Tesco’s does a very cheap one!)
- Potatoes
- Carrots
- Parsnips
- Garlic cloves
- Any other vegetables you want
First thing first, bring the chicken out of the packing. I know how it sounds – using a re-cooked bird – but trust me on this!
Next, grab your garlic and get THREE cloves. (Or more if you prefer, that’s up to you!) Slice the cloves into small triangles and pierce the chickens’ skin with then. The easiest way is to make small holes with a sharp knife and press them in. One per hole and spread them out!
Rub the skin with a little salt and pop it into an oven tin.
After this, slice your potatoes and parsnips in half and part boil them – this means you should be able to stick them with a fork but they won’t be all the way soft. (Note: you can remove the skin if you want, but I love roasties with skin so I don’t.) Pop them into the bird’s oven tray and drizzle with a little oil.
After this you can pop them into the oven at around 165F (75c or gas mark 4)
Around 20 minutes before the chicken is ready, boil your carrots and any other vegetables you may want!
Cook them for around an hour – this may seem like a while for a pre-cooked bird but it’s worth it! Leave it in a little longer if you need to.
When you bring it out the skin on the chicken should be nice and crackly. You shouldn’t be able to take the legs off by hand though! Using this method tends to make the bones come out of the meat without bringing up the meat! This means you are left with a wonderfully soft roast with minimal effort!
You can finish this off with a simple chicken gravy á la BIsto granules.