Roast chicken is actually really easy - carving is another matter
Make sure one of the boys does it then you won't be blamed for the raggedy look of it
1. Make sure the chicken is FULLY defrosted - no ice crystals in the cavity, and the legs and wings should move in their sockets. Remove the giblets (if your chicken has them - they are generally in a plastic bag inside the cavity). Some poeple keep them for gravy but I think that's gross and dump them
. Wipe out the inside with kitchen roll.
2. Take some butter at room temp. (1/4 to 1/2 stick) and mix with some dried tarragon or thyme (fresh is even better if you have it) and the juice of 1/2 a lemon. See if you can loosen the skin over the breast without taring it, so it comes up to make a pocket but is still attached. If you can do this, shove some of the herb butter under the skin. If you can't (or can't be bothered) spread some over the breast and thighs and put a good knob inside the cavity. Squeeze the other half lemon over and into the chicken, and tuck both empty halves inside the cavity. Crush a couple of cloves of garlic of you like and poke them in too (no need to peel). Grind black pepper over the chicken (there is enough salt in the butter).
3. Roast in pre-heated oven at 190 C (375F) for 20 mins per pound plus 20 minutes, basting from time to time, untill the juices in the thigh run clear when poked with a fork (not even the slightest bit pink). Remove frokm oven, transfer to carving dish and cover loosely with foil. Allow to rest for 15 mins (this makes it easier to carve).
For the gravy, pour off most of the fat carefully, leaving the juices from the chicken in the bottom (you need a couple of T of fat). Sprinkle in 2 T of all-purpose flour and a splash of white wie or watter and use a metal whisk to stir up the crust bits and make a smooth paste. Add 1 pint chicken or veg stock or water, whisk into the paste and boil until smooth and thickend. Strain into a jug or gravy boat.
For roast potatoes, peel about 1/2 lb potatoes per person (less if you're on a diet or not greedy like my family!) and bring to the boil in a saucepan, then drain, put the lid on and give a shake to soften teh edges. Sprinkle a couple of T of semolina and toss the potatoe si it (REALLY!). Melt some white fat and butter in a roasting tray in the oven (9x11 and 2" deep or bigger) until its sizzling, then pour the potatoes in and cook above the chicken - they take about an hour, so put in 45 mins before the end of the cooking time. Turn them twice during cooking to get crispy all over.
This looks more complicated than it is because I've assumed you never cooked a full roast before, so I've included every detail. But the most impotant thing when dealing with meat is to wash your hands after touching it, and keep the meat utensils on a separate plate to keep the worksurfaces hygenic. Wipe down everyhting with antibac after.
Good luck!!
