Roast Chicken

My preferred version.

Here's How

 A lemon cut into halves or quarters,some garlic cloves and fresh herbs, I like thyme or lemon thyme and a little sage

Stuff the aromatics into the cavity of the chicken.

I like to rinse the chicken and then dry it with some paper towel before putting the flavourings in, not essential but it is something that I have always done.

Place the chicken on a tray, I use a little oil or cooking spray on the tray.

I like a shallow tray, it lets the hot air circulate around the roast.  My favourite roasting dish is this lamington tray, very old and 'manky' looking and has been with me since I left home.

The new roasting pan with the trivet is in the garage and gets used in the BBQ oven.

Sometimes I place some herb butter under the breast skin and then smear some over the outside.

The legs can be tied together or not.

Place chicken in 180 deg C oven and cook until juices run clear.  If getting too brown cover with some foil and reduce the heat.

Allow an hour and a half for the average supermarket chook


Once cooked remove from oven, place on a clean plate, cover with foil and allow to rest the chicken in a warm place for another twenty minutes.

 Joint the chicken to serve or carve in the traditional manner.

Use any browning in the bottom of the tray to  make the gravy. I put a small amount of wine or sherry in the tray  place it on the stove top and heat it until dissoved and then transfer this to a saucepan. Add one litre of chicken stock and reduce down to 500 ml. The sauce can be further thickened with a little arrowroot. Add the juices from the rested chicken to the sauce.


I rest all my roasts in a polystyrene box. A small esky will do the same thing. I have a dish that fits inside the box so this makes it easy to transfer the roast to the 'resting box'. The roast will stay hot for ages, leaving the oven free to produce crispy roast potatoes.