Rosie’s roast chicken

There's nothing nicer than roast chicken. Perfect for Sunday lunch or an evening meal, this quick-to-prepare recipe pairs well with a fresh salsa verde

  • Prep:5 mins
    Cook:1 hrs 20 mins
  • Easy

Nutrition per serving

  • kcal 421
  • fat 29g
  • saturates 12g
  • carbs 2g
  • sugars 1g
  • fibre 1g
  • protein 38g
  • salt 0.4g


  • 1 organic, free-range chicken, about 1.8kg
  • ½ onion
  • 4 garlic cloves
  • 1 bay leaf
  • 2 thyme sprigs
  • small bunch tarragon
  • 40g unsalted butter


  1. Heat oven to 180C/160C fan/gas 4. Pat your chicken with kitchen paper, then fill the cavity with all the ingredients, saving a little butter to spread over the thighs and breast. Season well.

  2. Roast for 1 hr 20 mins , until the leg is wobbly when pulled from the body and the juices run clear, basting every 20 mins or so with the juices. Remove from the oven and allow to rest while you make the sides. Leave the fat and juices in the roasting tin for the potatoes. 

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