Autumn Roast Chicken with Herbs and Root Vegetables
In the months before Christmas we often find ourselves roasting chickens at every opportunity in mental and emotional preparation for the pressure of the bountiful festive bird. This recipe is great for one of the first roasts of the season, as the autumn veggies won’t leave you bored of your festive trimmings by the time Christmas dinners roll around.
Over-roasting your poultry is easily done, particularly when cooking instructions are over-cautious or you’re relying on seeing the juices run clear. The best way to ensure you don’t do this is to cook it by temperature, not time. You can use a Thermapen to intermittently check the temperature, but we love to use the DOT Digital Thermometer so we can relax in the knowledge that we’ll be notified as soon as it’s done.
The optimum temperature to cook chicken to is 74°C, any higher than this and you will begin to lose vital juices.
Tip: let it rest
When you remove a large piece of meat from the oven, the internal temperature continues to rise through the process of conduction. This is called carryover cooking. This means that if you stop cooking your meat at the point that it reaches optimum temperature, by the time you serve the food it may have raised a significant amount. Taking this into consideration, we recommend cooking your chicken until it reaches 70°C as the temperature will rise to 74°C while it rests.