Crispy, caramelised skin and succulent moist chicken
My former mother-in-law taught me to put thyme and a whole lemon inside the chicken (see full recipe Chicken Breast with Lemon and Thyme), after you've rubbed the outside and inside with a paste made from a Knorr Cube and a little olive oil. Apart from flavouring the chicken, it slows down the cooking process. It will mean your chicken cooks from the outside in, not the inside out, and keeps it moist. Before putting the chicken in the oven, put it in the pan with olive oil to get some heat into the chicken, that way when you put it into the oven, it starts to cook straight away and helps to caramelise. When the chicken is cooked, I put it in a bowl and wrap it in cling film; this prevents all the juices from evaporating off. The juices can then be used for your gravy and the chicken will retain its moisture.
