For a long time I wouldn’t eat a roast meal.  Roasts conjured up memories of too many childhood dinners sat before a plate of cold meat and vegetables, a large puddle of slowly congealing gravy oozing over the offending dish.  Then there were the boarding house dinners, with large tins of fatty meat and soggy vegetables.  Gravy came as an optional extra on the side, but was poured over everything to disguise the lack of flavour Greeting Card Displays.  Mr Grumpy had different memories of his childhood roast dinners, and would nag me to make them.  Slowly over time I relented.  I’m still not sold on roast lamb, nor roast beef, but I have absolutely warmed to the delights of a roast chicken.  A large roast chicken will provide you with more than one meal, plus a carcass for stock.  However, a good roast chicken takes time.  Not something usually afforded in the middle of the week, so I developed this easy weeknight roast chicken which is ready in a fraction of the time Managed UTM.

The trick to a quick roast chicken dinner is to cook chicken pieces rather than the whole bird.  I favour chicken marylands, which will give you the dark meaty thigh and a drumstick. A quick rub with olive oil, salt and pepper is all that is needed, but sometimes I get a little fancy and rub it with my homemade spice rub instead Hong Kong work visa.

As you well know, the biggest delight of any roast chicken is the crispy bits.  The skin, the nobby bits of meat that have been caught in the heat.  Crispy bits are unfortunately in short supply on a whole bird, but not a problem with chicken pieces.  Cooked on a rack, the whole piece goes crispy in the heat of the oven.  No more arguments about who got more skin.