A proper Sunday tradition.
A beautifully roasted whole chicken with crisp golden skin and tender meat makes for an effortless family meal with leftovers for the week ahead.
Serves: 4–6
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
WHAT YOU’LL NEED
- 1 Country Meat Whole Free-Range Chicken
- 2 tbsp olive oil
- 2 tsp sea salt
- Freshly ground black pepper
- 2 tsp mixed herbs
- 4 garlic cloves
- 1 lemon, halved
- Fresh rosemary or thyme
- Potatoes, carrots and onions for roasting
METHOD
- Preheat the oven to 180°C.
- Pat the chicken dry and rub with olive oil.
- Season generously with salt, pepper and mixed herbs.
- Stuff the cavity with the garlic, lemon halves and fresh herbs.
- Arrange the vegetables in a roasting tray and place the chicken on top.
- Roast for approximately 90 minutes, or until the juices run clear and the internal temperature reaches 75°C.
- Rest the chicken for 15 minutes before carving.
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Serve with the roasted vegetables and your favourite gravy.
COOK PROPERLY TIP
Resting the chicken before carving allows the juices to redistribute, giving you more tender, flavourful meat. Use any leftovers for wraps, sandwiches or salads during the week.