Perfect Roast Chicken Recipe
Make a perfectly juicy roast chicken with crispy golden skin on the outside, enhanced by pan juices and a simple seasoning blend of garlic, olive oil, rosemary, mustard, smoked paprika, and lemon. A classic dinner recipe that never fails!
Servings: 4
Calories: 660kcal
Equipment
- Roasting Pan
- Basting Brush or a spoon: A basting brush is useful for applying marinades, sauces, or melted butter to the chicken during roasting. This helps keep the chicken moist and adds flavour.
- Carving Knife and Board
Ingredients
- 1,5 kg whole chicken corn fed, free range or organic would be ideal
Veggies:
- 2 red onions
- 2 carrots
- 2 zucchini
- 1 parsnip
- 1 red pepper
- 1 yellow pepper
- 1 eggplant
Seasoning ingredients :
- 5 garlic cloves crushed
- 3 tablespoon olive oil
- 2 teaspoon rosemary
- 3 tablespoon mustard
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon smoked paprika
- 30 ml white wine
- 1 lemon
Gravy:
- 1 tablespoon plain flour
- 250 ml chicken stock made from ½ chicken stock cube dissolved in 250 ml hot water
Instructions
- Wash and pat dry a 1.5 kg whole chicken. Mix your seasoning ingredients with lemon juice and rub it all over the chicken—inside, outside, and under the skin. Stuff the cavity with a quartered lemon and peeled red onion.
- Place the chicken in a roasting pan, cover with foil or cling film, and refrigerate for about 3 hours to marinate. Take it out 30 minutes before cooking to come to room temperature.
- Preheat the oven to 200°C (400°F), Gas Mark 6. Remove the foil and roast the chicken for 1 hour 15 minutes.
- While it cooks, prep your veggies with salt and pepper. Halfway through cooking, baste the chicken with its juices and add the veggies to the tray.
- Once golden and crisp, remove the chicken from the oven and rest it for 15 minutes covered with foil.
- To make the gravy, mix chicken stock with flour in a pan. Simmer for 2 minutes, whisking until smooth. Add the pan juices and season.
- Serve everything warm.
Notes
Step-by-Step Guide: You'll find a helpful step-by-step guide to making this recipe on my blog. The photos make it easy to follow along.
Substitutions & Twists: I've listed some great substitutions and variations in the post above, so you can customize the dish to your liking.
Storage: This Classic Roast Chicken can be stored in the refrigerator in an airtight container for up to 3 days.
Tip 1: Marinate the chicken - for at least 30 minutes, this will make the meat more tender and juicy.
Tip 2: Mix the sauce - Use a balloon whisk when stirring the gravy ingredients, the flour will be easily dissolved and the sauce will be very smooth.
Tip 3: 15 Minutes Rest - When the Roasted Chicken is finished cooking, cover it with aluminium foil and let it rest for about 15 minutes before serving.
Nutrition
Calories: 660kcal | Carbohydrates: 37g | Protein: 41g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 1545mg | Potassium: 1478mg | Fiber: 11g | Sugar: 15g | Vitamin A: 7075IU | Vitamin C: 144mg | Calcium: 117mg | Iron: 4mg
