Whole Roast Chicken

This ultimate roast chicken recipe is worth the time and family and friends will agree the crispy skin and tender meat is worth the wait.

Serves 4

Prep Time – 30 minutes

Cooking Time – 1 hour 35 minutes


1 bulb of garlic, broken into unpeeled cloves

Olive oil

Sea salt

Freshly ground black pepper

1 lemon

1 small mixed bunch of fresh thyme and rosemary

1.5 kg chicken

2 medium onions, chopped

2 carrots, chopped

2 sticks celery, chopped


Preheat your oven to 240C and take your chicken out of the fridge 30 minutes before it goes into the oven.

Place the vegetables and garlic into the middle of a large roasting tray and drizzle with olive oil.

Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.

Put the lemon inside the chickens cavity, with the bunch of herbs.

Place the chicken on top of the vegetables in the roasting tray and place into the preheated oven.

Turn the heat down immediately to 200C and cook the chicken for 1 hour and 20 minutes.

Baste the chicken halfway through cooking with its own juices and add a splash of water to the tray to keep the vegetables moist.

Take the chicken out of the oven and transfer to dish. Cover with foil and rest for 15 minutes.

Foodies note: While the chicken is resting, some juices will settle in the dish. These are perfect for making your gravy.