This is my healthy easy roast chicken recipe which does not dry out despite being in the oven for over an hour and a half. The secret for a moist roast is to protect the chicken breast to allow it to brown yet is not over exposed to the drying heat of the oven.
Moist Roast Chicken Recipe With My Secret Tip
My son declares this roast recipe as the best because it is so very moist.
Notice in the photo the crisped lengths of bacon moved to one side of the roast? These were draped over the breast to keep the roast moist.
This photo below shows the bacon strips covering the roast as it came out of the oven. Discard the bacon.
Easy Healthy Moist Roast Chicken Recipe
This recipe serves 5 persons.
Serve with short pasta or macaroni and a crisp green salad.
• 4 lb/2 kg chicken
• 3 long strips of shoulder bacon or 6 strips of middle rashers
• salt, pepper, piri-piri flakes
Here's what you do for this recipe:
• Preheat oven to 400F/200C
• Line baking tray with parchment or baking paper and place on it a roasting rack. The roast will sit on the rack to allow fats to fall through away from the meat and to allow circulation of hot air.
• Rub seasoning over the chicken and place it on the rack , breast upwards
• Lay bacon strips over the chicken breast so that they overlap and go across the chicken. This will take 3 overlapping shoulder bacon strips or 6 overlapping middle bacon rashers
• Bake in the oven for 40 minutes
• Turn the heat down to 360F/180C and bake for a further hour and 20 minutes
• The chicken will be beautifully brown and the protective bacon crisp
• Remove the strips, allow to stand for 10 minutes and cut up the chicken with kitchen scissors
Your family will just love this healthy easy roast chicken recipe because it is moist and delicious. This recipe has no added fat to the cooking and most of the natural fats drain away to the bottom of the pan to be discarded.
Now, how easy was this recipe!
Tips From Healthy Easy Recipes
The general rule for a roast chicken is for cooking time of 1/2 hour for every pound of meat to be roasted. So, for a 4 pound or 2 kg chicken, this should take 2 hours.
Be generous with the overlapping of the bacon, so that the chicken breast is well protected.
You could snack on the crisp bacon strips, but I'd rather discard them.
While my Mum would use pan juices to make gravy, I don't because of the high levels of saturated fat from roasting.
As with any roast recipe, always allow it to rest for about 10 minutes before carving.
For chicken recipes, I prefer to use kitchen scissors to joint the roast. It's much easier than using a carving knife. Remember to preserve the juices in the roast recipes, it is preferrable to use tongs rather than a fork to hold the chicken.