Prince Harry's favourite meal he cooks with Meghan Markle is a 'game changer'

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Prince Harry and Meghan Markle shared one of their favourite dinner dishes. According to Meghan, it is delicious, impressive, and very special to the royal pair.

Prince Harry’s favourite meal he cooks with Meghan Markle – ‘it’s a game changer’ (Image: Getty)

Prince Harry has likely sampled some exquisite cuisine in his lifetime, having dined all over the world.

However, his favourite meal might be a simple dish he whips up at home with his wife Meghan Markle.

In conversation with Good Housekeeping back in her Suits days, Meghan revealed that she makes a mean roast chicken.

When asked if she cooks, she replied: “There is nothing as delicious (or as impressive) as a perfectly roasted chicken.

“If you have an Ina Garten–level roasted-chicken recipe, it’s a game changer. I bring that to dinner parties and make a lot of friends.”

‘There is nothing as delicious (or as impressive) as a perfectly roasted chicken’ (Image: Getty)

In November 2017, Meghan and Harry sat down with the BBC to speak about their engagement.

Asked about how the proposal went down, the Prince said: “It happened a few weeks ago, earlier this month at our cottage. Just a standard, typical night for us.”

Meghan reminisced: “Just a cosy night. What were we doing, just roasting chicken – trying to roast a chicken – and just an amazing surprise.”

Whether you’re proposing to someone or not, Ina Garten’s roast chicken is sure to impress. Here’s how to make it, courtesy of Barefoot Contessa.

Ingredients

One five-to-six-pound roasting chickenKosher saltFreshly ground black pepperOne large bunch fresh thymeOne lemon, halvedOne head garlic, cut in half crosswiseTwo tablespoons butter, meltedOne Spanish onion, thickly slicedOne cup chicken stock, preferably homemadeTwo tablespoons all-purpose flour

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Method

1. Preheat the oven to 425 degrees.

2. Remove the chicken giblets. Rinse the chicken both inside and out. Get rid of excess fat and leftover pinfeathers and pat the outside dry. Put the chicken in a large roasting pan. Generously salt and pepper the inside of the chicken. Use the thyme, lemon and garlic to stuff the cavity. Brush the outside of the chicken with the butter and sprinkle with salt and pepper. Use kitchen string to tie the legs together and tuck the wing tips under the body. Place the onion slices randomly around the chicken.

3. Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Pop on a platter and cover with aluminium foil.

For the gravy

1. Remove the fat from the bottom of the pan, keeping two tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for around five minutes until reduced, scraping the bottom of the pan. Combine the two tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season to taste. While you carve the chicken, keep it warm on the hob with a very low flame.

Slice the chicken and serve immediately with the gravy.

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