RECIPE: Roast Chicken :)

This is my go-to. It was one of the first things I learnt to cook once I started eating meat again. Seems weird as it is a bit gross to prep – but i figured if I couldn’t handle that then maybe I shouldn’t be eating it?!! Anyway, this recipe never fails to produce moist and tender chicken. So tasty!! I always go for organic or free-range but just get your favourite brand. It can be frozen or fresh. Remember to keep the carcass to make stock afterwards 🙂

What you will need:

1 size 14 to 16 Whole Chicken

2-3 tbsp salt (depending on how big your chicken is!)

2Tbsp butter, ghee or coconut oil

2tsp of your favourite herbs or seasonings (just make sure you check any labels if you don’t want any added salt or it will be too salty) I use tarragon, garlic or most of the time –  nothing 🙂

Two days before serving:

Defrost chicken if needed

The day before serving

This is where things get a little gross. So just do it as quickly as you can!

Place the salt in a bowl. Gently pry (think peel) the skin away from the chicken so that it provides a loosened layer over the meat. You may not be able to loosen all of the skin, don’t worry about it. Grab handfuls of salt and place it underneath the skin you have just loosened. Do this all over the chicken. Then rub a layer into the skin as well. Make sure you do all parts of the chicken. Then cover the chicken and put in the fridge overnight.

What to do on the day: 

Mix your butter/ghee/coconut oil with any herbs you are using. Rub this under the loosened skin and on the top of the skin of the chicken. I am using ghee in the picture below. 


Turn the oven on to Fan Bake 190C or Bake 200C.

Place chicken on a tray and into the oven when ready.

It should take between 1 – 1.5 hours depending on the size of your chicken. If the top gets too browned then cover in the foil. To check if it is done; slice into the breast and if the juices run clear then you are good to go!


Serve with your  favourite roast veges and salad 🙂


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