Monday, April 22, 2013

How to Roast a Chicken

Roasting a whole chicken may seem intimidating, but it's actually really easy and not terribly time-consuming. Additionally, the reward is absolutely delicious and depending on how many people you're feeding, you might get leftovers too!

I'm a big fan of a roast chicken, especially for Sunday dinners or special occasions that require something warm and comforting, but not the demand or quantity of a larger roast beast. I like to serve roast chicken with either mashed potatoes or boiled new potatoes, gravy and green beans or corn, but you could serve it with virtually anything!

Bust out your best bottle of white, turn on some Michael Buble and get to cooking. Oh, and don't forget to have fun - it's the most important part! 

Serves 4 to 6 depending on size of chicken...


Whole Chicken
Fresh Herbs (Literally whatever you have on hand such as Rosemary, Thyme, Parsley, Bay Leaf, etc.)
1 Whole Lemon
About 1 Tablespoon of Dried Oregeno (dried basil or parsley would also work)
1 to 2 Tablespoons of unsalted butter
Sea Salt Flakes 
Freshly Ground Pepper
Rock Salt for washing the chicken


1. Preheat the oven to 220 degrees (About 425 degrees F). Meanwhile, prepare the chicken. Rinse the chicken in the sink and give it a good scrub with rock salt, just the way you would if you were exfoliating with a sugar scrub. Rinse off all the salt and inside the chicken cavity and pat dry with paper towels.

2. Spray the bottom of a roasting pan with non-stick cooking spray or grease with a bit of butter. Place chicken in the pan. If it's trussed already, you need to untie it.

3. Stuff the fresh herbs into the chicken cavity. Pierce the lemon several times and stuff in to the cavity as well. (This will let the juice escape as the lemon gets hot in the oven.)

4. Once the chicken is stuffed, tie the legs together with a bit of string to keep the lemon inside.

*Tip - You can freeze fresh herbs. These were all herbs I put into the freezer about 2 weeks ago because I couldn't use them fast enough and they totally worked.

5. Place the stuffed chicken into the roasting pan. Massage with butter (don't be stingy). Sprinkle sea salt, freshly ground pepper and a bit of dried oregano on the top.

6. Roast the chicken at 220 degrees Celcius (425 degrees Farenheit) for 20 minutes, then reduce the heat to 180 degrees Celcius (350 degrees Farenheit) and continue roasting for about 30 minutes per kilogram (15 minutes for every pound). Carve and serve hot.

*Tip - Roasting the chicken on a high temperature for the first 20 minutes crisps the skin and seals in the juices, making the chicken juicer and more tender. YUM!

Once you've roasted the chicken, there are so many things you can do with it. If you're not able to serve it right away, the white meat is perfect for chicken salad and the dark meat is brilliant in soup. Happy cooking!

* Please note: cooking times may vary for different ovens or other reasons. Be sure not to serve chicken that is undercooked.


  1. I'm so glad you posted these instructions!

    1. I'm really glad you find it useful Heather! Thanks for your feedback and if you roast a chicken yourself, I'd love to hear how it turns out! xx


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