Delicious Simple Roast Chicken

Posted by Rowan Burgess on

A Sunday roast is essential in any British home, but sometimes there’s no time to pull out all the stops, here’s a simple recipe to wow your family and guests with!


1.6 kg chicken

2 medium onions

2 sticks of celery

2 carrots

1 bulb of garlic

olive oil

1 lemon

Fresh thyme

Fresh rosemary

Bay leaves


1. Before cooking the chicken, remove it from the fridge 30 minutes prior to cooking

2. Preheat the oven to 240°C/475°F/gas 9

3. Prepare the vegetables and roughly chop

4. Slice the bulb of garlic in half (there’s no need to peel)

5. Place the vegetables and garlic into a large roasting tray and drizzle with oil

6. Slice the lemon in half and place inside the chicken’s cavity along with the herbs and drizzle the chicken with oil

7. Turn down the heat of the oven to 200°C/400°F/gas 6

8. Put the tray into the oven and cook for 1hr 20 minutes

9. To avoid a dry chicken, base the chicken with the juices half way through cooking

10. Make sure you rest the chicken for 30 minutes before carving

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