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Whole roast chicken
Whole roast chicken
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Total Time:
1 hour 20 minutes
Elevate your roasted chicken by stuffing fresh herbs under the skin for a burst of flavor.
Ingredients:
  • 2 bunches of fresh soft herbs such as basil, flat-leaf parsley, marjoram (60g)
  • 1 lemon
  • 4 fresh bay leaves
  • 1 x 1.4 kg whole free-range chicken
  • 2 sprigs of fresh rosemary
Instructions:
  • Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7. Finely chop the soft herbs and tear the bay leaves. Rub sea salt inside the chicken cavity. Gently separate the skin from the meat of the breast, being careful not to tear it, and season with salt. Stuff the cavity with herbs, lemon halves, and bay and rosemary sprigs. Pull the skin forward to cover the breast and tie up the chicken securely. Rub oil all over the skin, sprinkle with remaining herbs, salt, and pepper. Make slashes on each thigh. Drizzle hot tray with oil, place chicken breast-side down in the tray, and roast for 5 minutes. Flip the chicken to the other side and roast for another 5 minutes. Finally, place the chicken on its bottom and roast for 1 hour or until golden and cooked through. Enjoy the crispy skin and flavorful meat – this is the best roast chicken!

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