Roast Chicken


  • 1 whole chicken ( a 1.5-2kg chicken will feed 6 people)
  • 125g of butter, brought to room temperature
  • 1 tablespoons of salt
  • 3 cloves of garlic, peeled
  • A few sprigs of thyme, optional
  • 1 lemon


  1. Prepare your chicken ideally the night before. Pat dry with a paper towel to remove as much moisture as possible. Sprinkle a generous amount of salt onto the chicken and place into the fridge in a dish uncovered overnight to dry out.
  2. Pull out of the fridge in the morning of eating and allow it to come back down to room temperature- approx 2 hours. If you roast a cold chicken in the oven it will cook unevenly with the outside overcooked and the interior undercooked. 
  3. Prepare the butter rub by combining the butter, a generous pinch of salt, garlic cloves and zest of the lemon into a food processor and blend until smooth.
  4. Use your fingers to gently separate the skin from the chicken starting from the cavity where the breasts begin all the way to the legs.
  5. Use your hands to push chunks of the butter underneath the skin and then all over the chicken.
  6. Truss the legs of the chicken with some cooking twine so they cross over and rest on top of the breasts. 
  7. Preheat the oven to 180 degrees celsius and plan to roast your chicken 2 hours before serving.
  8. Transfer the chicken onto a baking tray and place in the oven cooking for about 1.5 hours, turning the baking tray every 30 minutes.
  9. Pull out the chicken once fully cooked and allow to rest for at least 15 minutes before carving.
  10. Carve your chicken into 6-8 pieces: 4 breast pieces (cut each breast into halves), 2 thigh pieces and 2 drumsticks. Place onto a large platter. Drizzle over the pan juices.
  11. Serve the chicken immediately.

Watch the process for my classic Roast Chicken recipe:


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