Perfect Roast Chook

Prep time: 10 minutes

Cook time: 1 hour 20 minutes

Serves: 4 - 6 People

Here’s how to cook the perfect roast chicken for Christmas.

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  • Prep time: 10 minutes
  • Cook time: 1 hour 20 minutes
  • Total time: 1 hour 30 minutes
  • Serves: 4 - 6 People


  • 1 Whole chicken skin on , ours is 2kg
  • 3 cloves Garlic
  • 1 Lemon
  • 1 handful Thyme and rosemary leaves
  • 200 g Salted butter
  • Olive oil
  • Flaky salt


  • Paper towel
  • Blender
  • Baking disk
  • Small length of butcher’s string


  • 1)

    Preheat oven to 250C.

  • 2)

    Make sure chicken is at room temperature when you start, pat it dry with paper towel.

  • 3)

    Cut wishbone out of front of chook then flip chicken over and break the hip bones. Flip chicken back over.

  • 4)

    Make seasoning by blitzing 3 cloves of garlic, zest of 1 lemon and a small handful of thyme and rosemary leaves.

  • 5)

    Once blitzed, add 200g of room temperature salted butter and mix together.

  • 6)

    Create space between chicken and skin with your hand, then get handfuls of the butter mix and rub onto and under the skin all over the chicken.

  • 7)

    Cross hatch the top of your lemon and pop it up the chicken’s bum.

  • 8)

    Tie the legs together with butcher’s string so the lemon doesn’t fall out.

  • 9)

    Top with a drizzle of olive oil and generously cover in flaky salt.

  • 10)

    Turn down oven to 180C and pop in the oven for 1 hour 20 mins (this was for a 2kg chicken, so adjust depending on your chicken’s weight).

  • 11)

    Once cooked, leave to rest for 15 mins.

  • 12)

    Carve up your chicken. Squeeze the lemon into the chicken juices at the bottom of the roasting dish, mix together and spoon over the chicken to serve.

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