Kitchen Greatest Hits: Roast Chicken

Nigel Barden shares his favourite recipes

Author: Hazel ScottPublished 7th Oct 2021
Last updated 7th Oct 2021

Chef Nigel Barden joins Simon Mayo's Drivetime Show to create delicious recipes for Kitchen Greatest Hits.

Every Thursday, Nigel offers a new recipe for you to try! Click here to see all the recipes so far.

Roast Chicken

In this week's Kitchen Greatest Hits, Nigel Barden makes a classic Roast Chicken dish, with a buttery, crispy skin. He said:

'The recipe I’ve opted for is 25 years old and from the aptly named book ‘Roast Chicken and Other Stories’ by chef Simon Hopkinson and Lindsey Bareham. Roast chicken is Simon Hopkinson’s favourite dish and it’s also my number one of all the roasts.

The beauty of this recipe is the simplicity - it has 3 key ingredients, other than the chook, which are butter, lemon & garlic, alongside thyme or tarragon or both. Basting during the hour of roasting is crucial so the skin that’s been smeared in butter and lemon juice turns golden brown & beautifully crisp. The buttery lemony, chicken juices that gather in the bottom of the roasting tin make for the most perfect of gravies and there’s no need to add extra fat, flour or even vegetable cooking water.'

Ingredients

110g/4oz good butter (Nigel used unsalted), at room temperature

1.8kg/4lb free-range chicken

Salt and pepper

1 lemon

Several sprigs of thyme/tarragon

1 garlic clove, peeled and crushed 1kg stewing steak/beef shin – chopped into 1" cubes

Method

Preheat the oven to 450˚F/230˚C/Gas Mark 8. Smear the butter all over the bird. Put the chicken in a roasting tin that will accommodate it with room to spare. Season liberally with salt and pepper and squeeze over the juice of the lemon. Put the herbs and garlic inside the cavity, together with the squeezed out lemon halves - this will add a fragrant lemony flavour to the finished dish.

Roast the chicken in the oven for 10-15 minutes. Baste, then turn the oven temperature down to 375˚F/190˚C/Gas Mark 5 and roast for a further 30-45 minutes with further occasional basting. The bird should be golden-brown with a crisp skin and have buttery, lemony juices of a nut-brown colour in the bottom of the tin.

Turn off the oven and leave the chicken to rest for at least 15 minutes before carving. This enables the flesh to relax gently, retaining the juices in the mat and ensuring easy, trouble-free carving and a moist bird.

Carve the bird to suit yourself; I like to do it in the roasting tin. I see no point in making a gravy in that old-fashioned English way with the roasting fat, flour and vegetable cooking water. With this roasting method, what you end up with in the tin is an amalgamation of butter, lemon juice and chicken juices. It’s perfect homogenisation of fats and liquids.

All it needs is a light whisk or a stir, and you have the most wonderful ‘gravy’ imaginable. To add extra flavour, scoop the garlic and herbs out of the gravy cavity, stir them into the gravy and heat through; strain before serving.

Another idea, popular with the Italians, is sometimes known as ‘wet-roasting’. Pour some white wine or a little chicken stock, or both, or even just water around the bottom of the tin at the beginning of cooking. This will produce more of the sauce and can be enriched further to produce altogether different results.

For example, you can add chopped tomatoes, diced bacon, cream, endless different herbs, mushrooms, spring vegetables, spices-particularly saffron and ginger or anything else that you fancy. For me, the simple roast bird is the best, but it is useful to know how much further you can go when roasting a chicken.

Take a look at all of Nigel's Kitchen's Greatest Hits:

Turkey Curry Pie

Try this Turkey Curry Pie to make the most of your Christmas dinner leftovers. The recipe includes instructions for how to make your own curry paste, shortcrust pastry and chicken stock. The recipe comes from the cookbook River Cottage Love your Leftovers (Bloomsbury) by Hugh Fearnley-Whittingstall.

Click more to read the full Turkey Curry Pie Recipe.


Coronation Chicken

Nigel Barden chose this fantastic Coronation Chicken recipe from The Hairy Bikers' Complete Mums Know Best, as he loves the combination of flavours which really sets this dish apart.

Scallop, ‘Nduja & Sweetcorn Salad

Nigel Barden has made a delicious Scallop, 'Nduja & Sweetcorn Salad from Salads Are More Than Leaves (Hamlyn Books) by chef and food writer Elena Silcock.


Click more to read the full Scallop, 'Nduja & Sweetcorn Salad recipe.

Golden Lamb Cutlets with Lemon Courgette Salad

Nigel Barden shares a brilliant recipe for Golden Lamb Cutlets paired with a Lemon Courgette Salad. The amazing dish comes from The Spanish Home Kitchen (Hardie Grant) by José Pizarro.


Click more to read the full Golden Lamb Cutlets with Lemon Courgette Salad recipe.

Stuffed Peppers with Breadcrumbs, Anchovies, Olives and Capers

Nigel Barden has shared a quick and easy recipe for Stuffed Peppers with Breadcrumbs, Anchovies, Olives and Capers. This tasty dish comes from Med: A Cookbook (Ebury) by Claudia Roden.
Click more to read the full Stuffed Peppers with Breadcrumbs, Anchovies, Olives and Capers recipe.

Beef Satay with Peanut Dipping Sauce

Nigel Barden has shared a great Beef Satay with Peanut Dipping Sauce recipe from MEAT London (Cloake Press) by chef and butcher Paul Grout.
Click more to read the full Beef Satay with Peanut Dipping Sauce recipe.

Roasted Spiced Cauliflower

Nigel Barden has shared a great Roasted Spiced Cauliflower recipe from No Fuss Suppers by Caroline Marson of Wild Ivy Retreats.
Click more to read the full Roasted Spiced Cauliflower recipe.

Rhubarb & Lemon Thyme Custard Trifle

This tasty dessert is perfect for warm summer evenings, and uses fresh custard, rhubarb jelly, and Swiss roll sponge. Nigel has shared this Rhubarb & Lemon Thyme Custard Trifle from Happy Cooking (Ebury Press) by Great British Bake Off winner Candice Brown.
Click more to read the full Rhubarb & Lemon Thyme Custard Trifle recipe.

Lasagne all’Emiliana

Nigel Barden has shared a great recipe for a hearty Lasagne all'Emiliana dish. This simple yet tasty meal comes from 'My Italian Family Cookbook: Recipes from three generations' (Simon & Schuster) by Lawrence Dallaglio.


Click more to read the full Lasagne all'Emiliana recipe

Goan Pork Vindaloo with Potatoes

Nigel Barden has shared a brilliant recipe for Goan Pork Vindaloo with Potatoes. This spicy curry comes from Madhur Jaffrey's Curry Nation (Ebury/Random House) by Madhur Jaffrey.


Click more to read the full Goan Pork Vindaloo with Potatoes recipe.

Pollo Alla Cacciatora

Nigel chose this tasty Pollo Alla Cacciatora dish from chef Gennaro Contaldo's book Slow Cook Italian (Pavilion/Harper Collins) as it is simple yet full of flavour.


Click more to read the full Pollo Alla Cacciatora recipe

Chocolate Mousse

Nigel thinks this tasty Chocolate Mousse is a real winner! This great recipe comes from The Go-To Cookbook (Austin Macauley) by Helen Hume.


Click more to read the full Chocoalte Mousse recipe.

Nut Roast with Squash, Quinoa, Chestnuts & Spiced Tomato Sauce

Nigel Barden has shared his favourite Nut Roast recipe. This recipe comes from Jamie Oliver's Christmas Cookbook (Penguin Books), and comes with a Spicy Tomato Sauce for a bit of a kick.


Click more to read the full Nut Roast with Squash, Quinoa, Chestnuts & Spiced Tomato Sauce

Ricotta Meatballs with Polenta

Nigel Barden has shared a brilliant recipe for Ricotta Meatballs with Polenta. This traditional Sicilian recipe comes from Clodagh's Weeknight Kitchen (Kyle Books) by chef Clodagh McKenna.
Click more to read the full Ricotta Meatballs with Polenta recipe.

Turmeric ‘Mamak Style’ Fried Chicken

Nigel shares his favourite recipe for tasty Mamak Style Chicken by Ping Coombes from 'Malaysia' (Seven Dials).
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Fishcakes with Parsley Sauce

Nigel shares his favourite fishcakes recipe! This fantastic Fishcakes with Parsley Sauce dish comes from The Hairy Bikers: British Classics (Weidenfeld & Nicolson).


Click more to read the full Fishcakes and Parsley Sauce recipe.

Coq au Vin

Nigel Barden shares the Coq au Vin recipe he always comes back to! This recipe comes from Tamasin's Kitchen Bible (Weidenfeld & Nicolson) by Tamasin Day-Lewis.
Click more to read the full Coq au Vin recipe.

Beer/Stout Fondue

Nigel Barden made an indulgent Beer/Stout Fondue - the perfect dish for dipping chopped vegetables and crusty bread! This recipe comes from Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes by chef Matt Tebbutt (Quercus).
Click more to read the full Beer/Stout Fondue recipe.

Sharrow Bay Sticky Toffee Pudding

Nigel Barden made a mouth-watering Sharrow Bay Sticky Toffee Pudding from Bilton Basics (RMC Books) by chef Tim Bilton. This dessert is easy to make and gives great results!


Click more to read the full Sharrow Bay Sticky Toffee Pudding recipe.

Butternut Squash & Coconut Curry

Nigel shares his favourite recipe for Butternut Squash & Coconut Curry! Click more to read the recipe.

Mum’s Toad in the Hole

Nigel's going back to his childhood with a five ingredient Toad in the Hole by James Tanner.
Click more to read the recipe.

Crispy Pork Belly Bacon, Egg Fried Rice and Burnt Chilli Sauce

Nigel shares his favourite recipe for Crispy Pork Belly Bacon, Egg Fried Rice and Burnt Chilli Sauce! This recipe is taken from Sebby Holmes' 'Cook Thai' (Kyle Books).
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Barbecued Corn on the Cob, 2 ways

Nigel shares his favourite recipe for Barbecued Corn on the Cob... 2 ways!
Click more to read the recipe!

Coffee and Walnut Cake

This fantastic recipe from 'Oats in the North, Wheat from the South' (Murdoch Books) by Regula Ysewijn is a favourite of Nigel's.
Click more to read the recipe.

Red and Green Chilli Curry

Nigel shares this great recipe for Red and Green Chilli Curry!
Click more to read the recipe.

Korean Barbecue Beef

Nigel shares his favourite recipe for Korean Barbecued Beef!
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Fried Mackerel in Oatmeal with Bacon

Nigel shares his favourite recipe for Fried Mackerel in Oatmeal with Bacon by Hugh Fearnley-Whittingstall and Nick Fisher from The River Cottage Fish Book (Bloomsbury).
Click more to read the recipe.

Slow-Roasted Shoulder of Lamb, with Harissa & Chickpeas

Nigel shares his favourite recipe for Slow-Roasted Lamb Shoulder from Raymond Blanc's Simply Raymond: Recipes from Home (Headline Home).
Click more to read the recipe.

Caramelised Onion and Shallot Tart

Nigel shares his favourite recipe for Caramelised Onion and Shallot Tart by Rob Howell from Root (Bloomsbury Absolute).
Click more to read the recipe.

Lemon Meringue Pie

Nigel shares his favourite recipe for Lemon Meringue Pie by Mary Berry. This sweet treat is quick and easy!
Click more to read the recipe.

Pad Thai with Prawns

Nigel's favourite recipe for Pad Thai with Prawns! This tasty dish is from the School of Wok.
Click more to read the recipe.

Caesar Salad

Nigel shares his favourite recipe for Caesar Salad from Raymond Blanc from Simply Raymond: Recipes from Home.
Click more to read the recipe.

Beer-braised Smoky Pork Ribs

Nigel shares this recipe from 'Chasing Smoke: Cooking over fire around the Levant' for Beer-braised Smoky Pork Ribs.
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Cajun Chicken and Fries

This week, Nigel prepares tasty Cajun Chicken and Fries! This brilliant recipe is by Sunil Vijayakar via BBC Food.
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Leek & Cheese Pudding with Pan Fried Beetroot

Nigel shares his tasty recipe for Leek & Cheese Pudding with Pan Fried Beetroot from Great British Grub!
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Baked Alaska

Nigel shares his recipe for Chocolate, Peanut Butter and Caramel Baked Alaska from delicious magazine.
Click more to read the recipe.

Goan Fish Curry

Nigel shares his favourite recipe for Goan Fish Curry. This tasty curry is from Pushpesh Pant from India Cookbook (Phaidon).
Click more to read the recipe.

Asparagus and Sugar Snap Pea Risotto

Nigel shares his favourite recipe for risotto! This tasty dish includes asparagus and sugar snap peas. This recipe is taken from Theo Randall from The Italian Deli Cookbook (Quadrille).
Click more to read the recipe.

Bubble and Squeak

Nigel shares his recipe for Bubble and Squeak! This great recipe is taken from Melissa Hemsley's book Eat Green.
Click more to read the recipe.

Banana Cake with Peanut Butter Frosting

Nigel shares his recipe for delicious Banana Cake with Peanut Butter frosting! This beautiful recipe is taken from Stirring Slowly: Recipes to Restore and Revive by Georgina Hayden.
Click more to read the recipe.

Thai Green Curry

Nigel's recipe for the greatest Thai Green Curry! This warming curry is by Jean-Pierre Gabriel from his book Thailand: The Cookbook (Phaidon).
Click more to read the recipe.

Steak and Ale Pie

Nigel shares his recipe for the greatest Steak and Ale Pie! This tasty pie is from Jon Finch's book Beer Craft (Sphere Books).
Click more to read the recipe.

Tiramisù

Nigel shares his recipe for Tiramisu by Rachel Roddy from Five Quarters: Recipes and Notes from a Kitchen in Rome!
Click more to read the recipe.

Roast Chicken

Nigel Barden shares a great Roast Chicken recipe from Roast chicken and Other Stories by Simon Hopkinson with Lindsey Bareham (Ebury Press).
Click more to read the recipe.

Apple Crumble

Nigel Barden shares a brilliant Apple Crumble recipe from The Flexible Family Cookbook by Jo Pratt.
Click more to read the recipe.

Fish Pie

Nigel makes his favourite Fish Pie recipe from The River Cottage Fish Book (Bloomsbury) by Hugh Fearnley-Whittingstall and Nick Fisher.
Click more to read the recipe.

Cauliflower Cheese

Nigel shares his favourite recipe for Cauliflower Cheese from Clarissa's Comfort Food (Kyle Books) by Clarissa Dickson Wright. The recipe is simple to follow and the final dish is tasty and comforting.
Click more to read the recipe.

Giant Yorkshire Pudding with Onion Gravy

Nigel shares this wonderful recipe for Giant Yorkshire Pudding with Onion Gravy, adapted by Elaine Lemm from The Great Book of Yorkshire Pudding (Great Northern Books).
Click more to read the recipe.

Aubergines Baked with Tomatoes & Cheese (Parmigiana di Melanzane)

Nigel Barden shares his favourite recipe for Aubergines Baked with Tomatoes & Cheese (also known as Parmigiana di Melanzane). The delicious recipe comes from The Food of Italy (Square Peg) by Claudia Roden.
Click more to read the recipe.

Glazed Ham with Clementines, Cloves and Parsley Sauce

Nigel shares a festive recipe for Glazed Ham with Clementines, Cloves and Parsley Sauce from Sea & Shore: Recipes and stories from a kitchen in Cornwall published by Hardie Grant book, with photography by Kim Lightbody and written by chef Emily Scott.


Click more to read the recipe.

Stuffed Squash with Vegan Gravy

Nigel Barden makes a deliciously festive Stuffed Squash with Vegan Gravy. This great dish is suitable for everyone, and comes from Christmas at River Cottage written by Lucy Brazier, with notes and recipes from Hugh Fearnley-Whittingstall (Bloomsbury).
Click more to read the recipe.

New Year's Day Turkey Curry

Nigel Barden got in the Christmas spirit with this delicious New Year's Eve Turkey Curry from Christmas at River Cottage by Lucy Brazier, with notes and recipes from Hugh Fearnley-Whittingstall (Bloomsbury).
Click more to read the recipe.

Roast Rib of Beef with Yorkshire Pudding

Nigel Barden makes a festive Roast Rib of Beef with Yorkshire Pudding with Red Wine Gravy, served with Brussel Sprouts in Nut Brown Butter. The delicious recipe comes from Lidgate's 'The Meat Cookbook', written by butcher, Danny Lidgate and food writer Hattie Ellis (Mitchell Beazley).
Click more to read the recipe.

Cavolo Nero and Split Pea Biryani

Nigel shares how to make a healthy Cavolo Nero and Split Pea Biryani from the book 'Planted' (Kyle Books) written by chef Chantelle Nicholson.
Click more to read the recipe.

Slow Cooked Lamb Shanks with Tamarind and Dates

Nigel Barden has cooked up a warming dish of Slow Cooked Lamb Shanks with Tamarind and Dates from Ali Bilton Cooks by chef Ali Bilton.
Click more to read the recipe.

Spiced Shepherd’s Pie (Kheema Purr Batata)

Nigel made a flavourful Spiced Shepherd's Pie (Kheema Purr Batata) from the book Simple Spice: 120 easy Indian recipes with just 10 spices, written by chef Cyrus Todiwala and published by Mitchell Beazley.
Click more to read the recipe.

Five-spiced Pork Belly with Spring Onions & Sweet Soy

To celebrate Chinese New Year on 1st February, Nigel made a tasty Five-spiced Pork Belly with Spring Onions & Sweet Soy from The Dumpling Sisters Cookbook: 100 Favourite Recipes from a Chinese Family Kitchen. The cookbook is written by sisters Amy and Julie Zhang, and published by Weidenfeld & Nicolson.
Click more to read the recipe.

Read more:

Kitchen Greatest Hits: All the recipes the Simon Mayo Drivetime Show

Simon Mayo returns to Drivetime with Greatest Hits Radio

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Get to know Matt Williams from the Simon Mayo Drivetime Show

Get to know Nigel Barden from the Simon Mayo Drivetime Show

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