Simple & Delicious Roast Chicken

Nothing beats a roast chicken that is tender, succulent, and ever so versatile!  It is an affordable roast, and with extra veggies can stretch to feed a whole horde of family and friends. There is something about a simple roast chicken that appeals to everyone. An added bonus is that there is always a use for any leftover chicken. Serves 4


  • 1.5 kg roasting chicken
  • Salt and freshly-ground black pepper
  • 2 medium onions, peeled cut into quarters
  • 1 lemon, cut into wedges
  • 3 – 4 large cloves
  • garlic, peeled and crushed
  • 4 sprigs fresh rosemary or thyme
  • 30 ml butter, margarine or olive oil
  • 500 ml chicken stock or water


  1. Preheat oven to 190ºC/170ºC fan/ Gas mark 5.
  2. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out, under cold, running water. Dry chicken with a paper towel.
  3. Tuck the wing tips under the chicken. Season the cavity of the chicken.
  4. Insert onions, lemon wedges, garlic cloves, and herbs into the cavity. Place chicken in roasting pan, on a roasting rack.
  5. Truss chicken with string if desired, by bringing chicken legs forward, crossing them, and tying them together. Truss the wings to the body if it is a large bird.
  6. Spread the softened butter, margarine or olive oil over the entire surface of the chicken, and sprinkle with salt and pepper.
  7. Place in the preheated oven, and roast until skin is deep golden brown and crisp, and the juices run clear when pierced; about 1½ hours. When chicken is done, the drumstick should move freely when wiggled.
  8. Remove chicken from oven, and transfer to a chopping board.
  9. Allow chicken to stand 10 to 15 minutes, enabling the juices to settle.
  10. Meanwhile, make a gravy with the pan juices, a little cake flour, and the chicken stock or water. Season to taste.
  11. Untie the legs; remove and discard onions, lemon, garlic, and herbs. Carve, and serve gravy on the side.

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