How to Roast a Chicken

Roast Chicken is such a winner of a dish no matter who you are cooking for! I always cook two one for dinner that night and the other for left overs for lunches or the following nights dinner.


  • Whole Chicken
  • 1 tbs Olive Oil
  • 1 tbsButter
  • Crushed Garlic
  • Lemon
  • Salt & Pepper
  • Rosemary, Thyme, bay leaves
  • Root Vegtables


  • Pre heat the oven to 180degrees
  • Take the birds out of the fridge and bring to room temperature while you wait for the oven to heat.
  • Juice the lemon and mix with the oil, butter, rosemary and seasoning
  • Rub the mix onto the skin of the chicken.
  • Stuff the bird with the halves of lemon , garlic and herbs
  • Pull the legs away from the bird and cut with a knife leaving them still intact. (This helps the bird to cook faster and more evenly)
  • Put in the oven and cook for 1.2 hours
  • After 40min add some chopped root vegetables to the roasting tray
  • After 1.2hr using a thermometer probe the breast of the chicken and make sure it reaches above 70 degrees …
  • Leave to rest for 5 min before carving and enjoy!

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