Ed Cudlipp, also known as ‘Cud Cooks’, brings roast chicken perfection to the table with this timeless recipe – a golden, crispy bird seasoned with Maldon Garlic Sea Salt, served alongside a rich, homemade garlic and tarragon mayonnaise. It’s the kind of dish that makes a Sunday roast feel effortless but special, with all the comfort and flavour of classic cooking elevated by Maldon’s fragrant garlic salt.
How to Make the Perfect Roast Chicken
Step 1 – Prepare the Chicken
- Preheat the oven to 180°C. Stuff the chicken cavity with shallots, garlic cloves, and thyme.
- Pat the skin dry, brush generously with olive oil, and season all over with Maldon Garlic Sea Salt.
Step 2 – Roast
- In a large ovenproof pan, scatter shallots, garlic, thyme, and rosemary, then drizzle with oil. Place a wire rack over the top and set the chicken on it.
- Roast for 1 hour 15 minutes until golden and cooked through.
Step 3 – Make the Mayonnaise
- In a food processor, combine egg yolks, mustard, lemon juice, vinegar, sugar, Maldon Garlic Sea Salt, and grated garlic.
- Blend briefly, then slowly drizzle in the oils with the motor running until thick.
- Stir through chopped tarragon.
Step 4 Make the Gravy
- Remove the chicken to rest in a warm place. Pour cider into the roasting pan, scraping up the caramelised bits.
- Add chicken stock, bring to a boil, then strain. Return to a clean pan, whisk in butter, and simmer until reduced and glossy.
Step 5 – Serve
- Carve the chicken and serve with the tarragon mayonnaise and pan gravy.
- A crisp-skinned, succulent roast with layers of garlic, herbs, and Maldon’s unmistakable saltiness – the perfect roast chicken, elevated.
How did you find this recipe?
Tag @cud_cooks on Instagram when you make it – he’d love to see your roast. Comment below how this recipe went for you in the comment’s section below!
