Classic Roast Chicken

Classic Roast Chicken is a great go to!! You can serve it with all the trimmings of a delicious roast dinner or have it on the side with some great summer salads!

Classic Roast Chicks

  • Servings: 4-6
  • Difficulty: Easy
  • Print


  • Whole Chicken
  • Olive Oil
  • 2tbsp Butter
  • Splash of White Wine
  • Dried Mixed Herbs
  • 2 Garlic Cloves Diced
  • 1 Chicken or Veg Stock Cube


  1. Pre-heat oven 180℃
  2. Bring Chicken up to room temperature and place on a roasting tray. (If you have a wire wrack which you can place the chicken on and can place in the tray then use this too but it isn’t necessary)
  3. Pour over 1/2 a cup or so of white wine and a drizzle of olive oil
  4. Grab your butter and rub into and a little under the skin of the bird
  5. Sprinkle over dried herbs and chopped garlic. Season being fairly generous with the salt help get a crispy skin.
  6. Boil the kettle and dissolve the stock cube in enough water so that there is 1/2 an inch or so in the bottom of the roast tray (this is to prevent the chicken from drying out and great for gravy)
  7. Cover the bird with tin foil and whack in the oven for 1.5hrs (for the last 30mins uncover the bird to help the skin get nice and crispy.
  8. Take the chicken out of the oven checking the internal temp- 70℃
  9. Cover in tin foil and wrap in a tea towel and allow the chicken to rest for 15-20mins.
  10. Done! Serve with some lovely roast veg or colourful salads!

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