Roast Chicken

Roast Chicken

The traditional roast Sunday dinner, loved by all the family.
ServesPrep / Cooking TimeDifficulty
4 Approx 1hr 30 minutes 1

I try always to buy corn fed or organic chickens as these have been allowed to roam free and peck at whatever they fancy, giving a tastier bird and often a bright yellow skin.


Don't forget to let your bird rest before you serve it - this ensures that it is cooked through and all the lovely juices have settled.



1 Large chicken
2 tsp of sea salt
1 tsp black pepper
1 tsp mixed herbs
2 tbsp olive oil


  • Preheat the oven to 190°C
  • In a small bowl, mix the olive oil, salt, pepper and herbs and using a pastry brush, brush this mixture all over the bird.
  • Place in a large roasting tin and cover lightly with foil.
  • Roast for 1 hour 15 minutes, then remove the foil, baste with the juices and cook for a further 15 minutes until the skin is crispy and brown.
  • Use a skewer to check that it is cooked through and the juices are running clear. If they are still slightly pink, pop back in the oven for another 10 mins and test again.
  • When fully cooked, remove from the oven, cover in the foil and leave in a warm place for 20 minutes, before carving.
  • Make a lovely gravy with all the lovely juices that have escaped from the chicken. Delicious!
  • Important:: It is not advisable to wash the chicken before cooking. In fact the Food Hygiene Standards Agency tell us not to wash poultry as you could be spreading harmful bacteria on you and the kitchen environment. Always wash your hands, boards and utensils that have been in contact with chicken.
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