Roast Chicken

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  • Serves: 4-6
  • Prep Time: 10 mins
  • Ready in: 2 hours
  • Difficulty: Very Easy
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Roast Chicken


  • 1kg (2.2lb) fresh chicken
  • salt and freshly milled black pepper

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  • Pre-heat the oven to 190°C Gas 5.
  • Season the cavity with a generous amount of salt and pepper.
  • Now, here’s a good tip for you - pull out a long length of silver foil and scrunch it up into an oblong, about 5cm thick.
  • Place the foil in your roasting tin and sit the chicken on top - this stops the chicken from sticking to the bottom of the roasting tin whilst it’s cooking.
  • Cook the chicken in the oven for about 1½ hours, or until thoroughly cooked.
  • Keep an eye on the chicken and regularly baste it with the juices.
  • If the chicken is browning too quickly then turn down the oven slightly, or cover the breast with a piece of foil.
  • When the chicken is cooked, just test by inserting a knife into the thigh, the leg will be juicy, and the juices will be clear. If you see a trace of blood, then cook for a further 10-15 minutes.
  • Once cooked carefully remove from the oven and leave to rest covered for 30 minutes, at least. This will really add to the succulence of the meat, trust me.

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