Roast chicken

Roast chicken: Sunday lunch sorted. Image: Carla Zinkfontein

Roast chicken: Succulent and loaded with incredible flavours

The best chicken roast recipe you will ever try, guaranteed. Try this delicious recipe for your next Sunday family lunch.

Roast chicken

Roast chicken: Sunday lunch sorted. Image: Carla Zinkfontein

If you are looking for a delicious recipe for a special Sunday meal, this chicken roast recipe is an excellent choice. Loaded with incredible flavours, each bite into the soft, succulent chicken will release its delicate juices resulting in an explosion of flavour in your mouth.

The combination of ingredients placed inside the cavity of the chicken transforms the meat into a deliciously soft Sunday meal infused with strong flavours.

Tips when preparing your chicken roast

It is important to pour the butter, olive oil, white wine and lemon juice over the chicken as well as rub it under the skin and inside the cavity. The garlic must also be rubbed over the chicken and underneath the skin. Then, stuff the garlic head, rosemary sprigs and lemon halve inside the cavity of the chicken and tie the legs together. This way you will lock in all the appetising juices released during the cooking process.

After removing the chicken from the oven, cover it with foil and allow it to stand for ten minutes before serving. When serving, drizzle the chicken with the pan juices and the remaining lemon half cut into wedges or slices. Trust us, this will be the tastiest chicken you have ever eaten!

Roast chicken recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

15

minutes
Total time

1

hour 

30

minutes

Ingredients

  • 2 kg whole chicken, at room temperature giblets and neck removed from cavity

  • 1/4 cup unsalted butter, melted

  • 3 tablespoons olive oil

  • 1/4 cup white wine, (optional) – use a dry wine like a Sauvignon blanc or Chardonnay

  • 1 lemon, halved

  • salt and freshly ground pepper, to taste

  • 2 tablespoons fresh chopped parsley

  • 4 garlic cloves, minced

  • 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise

  • 3 fresh whole rosemary sprigs

Method

  • Preheat the oven to 220°C. Line a baking tray with foil, or lightly grease a roasting pan.
  • Discard the neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
  • Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
  • Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
  • Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
  • Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15 – 20 minutes, basting halfway through the cooking time until juices run clear when the chicken thigh is pierced with a skewer.
  • Baste again, then broil for a further 2 – 3 minutes, until golden.
  • Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

Notes

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