Roast Chicken


  • 2 kg whole chicken with skin, patted dry
  • 2 tsp olive oil
  • Salt and pepper
  • 1 lemon, quartered
  • 1/2 head of garlic

For the Butter –

  • 100 gm butter, melted
  • 5-6 garlic cloves, minced
  • 1 tbsp mixed herbs
  • 1 tsp chilli flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper powder

Vegetables –

  • 2 medium onions, quartered
  • 3 medium carrots, cut into cubes
  • 2 medium potatoes, quartered
  • Salt and pepper
  • Olive oil

Method –

  1. Take the chicken out of the fridge 30 minutes before cooking
  2. Preheat the oven to 220°C
  3. Mix together the ingredients for butter. Add lemon juice
  4. Place chicken in a roasting pan
  5. Loosen the skin from the chicken carefully, and massage the butter mix all over the chicken
  6. Squeeze lemon juice and massage it on the chicken
  7. Stuff used lemon wedges and garlic head inside the chicken
  8. Tie drumstick ends with string and tuck wing tips under the chicken.
  9. Transfer the chicken to the oven
  10. Roast for 10 minutes
  11. Turn down the temperature to 180°C and roast for 30 minutes
  12. In the meantime, mix the vegetables with salt, pepper and olive oil
  13. After 30 minutes, flip the chicken and add the vegetables into the roasting pan
  14. Roast for 30-45 minutes until the juices run clear when pierced with a knife.
  15. Baste twice at 30 minutes and at 1 hour spooning juices over the chicken
  16. Rest for 15 minutes without covering and then serve

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