Ok, hear me out. I know using marmite on a chicken sounds a bit strange but I swear, this is one of best recipes ever. Marmite is one of my absolute favourite kitchen ingredients – it’s my secret weapon. I add it to soups, sauces, gravy – you name it! You don’t usually get an overwhelmingly marmitey flavour – it’s more of a rich, nuanced taste. And if you were to serve this meal to any marmite haters, I bet they wouldn’t even notice that it’s marmite that’s giving it its amazing flavour.
- 1 whole chicken (without giblets)
- 6 cloves of garlic
- 1 onion
- 1-2 dessert spoon of marmite
- 1 tbsp spoon of butter
- root veg (whatever you choose)
Preheat the oven to 200°c. Weigh your chicken and note down the weight.
- Crush the garlic with the flat side of the knife, leaving it in its paper. Scatter across the bottom of a roasting tray.
- Pop your chicken on top of the garlic.
- Peel the brown paper off the onion and make several cuts into the flesh – not enough to cut in half though. Stuff the onion into the hollow of the chicken.
- Put your butter and marmite in a mug and microwave for 10-20 seconds until the butter is melted.
- Mix the butter marmite mix with a pastry brush and generously paint it over the chicken. Place the chicken upside down (so that the breast side is down) in the pan. This will help it stay very juicy.
- Chop up some root veg and position around the chicken. I used parsnips and shallots.
- Pop the chicken in the oven. The time depends on how heavy the chicken is – cook it for 20 mins for every 450g, PLUS 20 mins. So my chicken above weighed 1600g – so I cooked it for an hour and a half.
- After an hour, carefully flip the chicken over so the breast side is up. You may want to brush it again with some extra marmite – or you can use the marmitey juices around it to baste it. Turn all your veggies over. They will be getting infused with the marmite and will be really lovely. I usually turn the oven up to 225°c at this point to help it crisp up, but be wary of doing that if you have a very fierce oven.
- After the cooking time is up, check the meat is cooked by sticking a sharp knife in around the legs and wings. If the fluid that runs out is clear, the chicken is cooked.
- Take out of the oven and pour the juices into a jug. Cover the chicken in foil and leave to rest for 10 mins.
- Skim the fat off the juices and use to make the gravy. I tend to use proper gravy powder (not granules) as this makes a delicious gravy.
- Pop the veggies back in the oven in the tray and leave to crisp up.
- Carve the chicken and serve with the root veg, plus some roasted potatoes, greens, carrots – you name it!