Roast Chicken

A succulent and crispy skinned chicken that warms the soul.

  • 1 Large Whole Chicken
  • ½ Cup Butter (- Softened)
  • Handful Fresh Rosemary (- Chopped)
  • Handful Fresh Thyme (- Chopped)
  • Handful Fresh Oregano (- Chopped)
  • 4 Whole Bay Leaves
  • 1 Whole Lemon (- Halved)
  • 1 Large Onion (- Diced In Chunks)
  • 2 Large Potatoes (- Quartered)
  • 1 Bulb Garlic (- Halved)
  • 2 Cups Pumpkin (- Diced In Chunks)
  • 2 Sticks Carrot (- Roughly Chopped)
  • ½ Cup Chicken Stock
  • 3 Tbsp Plain Flour
  • Salt & Pepper
  • Olive Oil (- Extra Virgin)

Herbed Butter

  1. Prepare the herb butter by placing the softened butter in a bowl. Add a handful of the fresh herbs and mix through.

Preparing Chicken

  1. Carefully separate the skin from the bone, starting at the base of the neck, working your fingers through and underneath the skin. Then from the bottom of the breasts and then flip the chicken over and repeat there too.

  2. Gently take handfuls of the herbed butter and slip it between the skin and meat of the chicken. Gently rub the butter along the skin of the chicken until it has glistened. Insert the lemon halves and bay leaves into the chicken cavity. You may also stuff the chicken with any mix of stuffing.

Roast The Chicken

  1. In a baking dish place all of your cut up vegetables, drizzle some olive oil and season with salt and pepper. Place the whole chicken on top of the vegetables and drizzle with olive oil.

  2. Cover with foil and bake on 180°C (356°F) for approximately 50 minutes.

  3. After this duration, uncover the chicken and begin basting with the juice in the dish. Season with salt and pepper whilst wet with the juice.

  4. Return the dish to the oven uncovered for approximately 60 to 65 minutes. Baste the chicken every 20 minutes or so to keep it moist. For extra crisp, season the skin with a little salt and pepper each time.


  1. Approximately before the cooking time has ended, remove the baking dish from the oven. Pour the chicken juices and veggies into a saucepan. Place the saucepan on low heat on the stove. Sprinkle some plain flour and whisk through whilst adding the chicken stock at the same time.

  2. Mash all the vegetables whilst on a low heat allowing them to mix through with the chicken stock mix. Once it has reduced to a consistency that you desire, preferably a gravy texture.

  3. Strain through a strainer and discard any chunky pieces. Serve with the chicken along with your favourite sides, such as corn cobs, buttered vegetables or roasted and herbed potatoes.

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