Classic Roast Chicken


Serves 4 | Preparation Time: 15 mins | Cooking Time: 90 mins

Tasman Whole Roasting Chicken
2 lemons
6 bay leaves
Rosemary, broken into sprigs
2 whole garlic heads, cut across the middle
1.5 kg potatoes, peeled and quartered
2 tbsp sunflower, vegetable or mild olive oil
50g butter, very soft
  1. Preheat oven to 190°C or 170°C if fan-forced.
  2. Halve the lemons and prick one half all over with your knife. Cut the rest into wedges and set aside. Put the lemon half inside the cavity with a bay leaf, a few sprigs of rosemary and one half head of garlic.
  3. Assemble the roast. Tip the potatoes and remaining garlic into the roasting pan, toss with the oil and season.
  4. Push the potatoes to the edges and sit the chicken in the middle. Brush butter all over the breasts and legs with a pastry brush. Season and make sure the potatoes are evenly spaced around the tin.

    Roast and check it's cooked: Roast in the centre of the oven for 1 hour 10 minutes, brushing twice with more butter during cooking.  To check that it's cooked, push a skewer through the thickest part of the thigh. The juices will run clear when ready.

  5. Lift the bird out of the pan and sit it on either a board or serving platter. Cover with foil and rest, as this will give a juicier chicken.
  6. Crisp potatoes and add flavour: Turn over up to 220°C or 200°C if fan-forced and put the shelf up one rung. Toss potatoes, remaining herbs and lemon wedges in the pan juices, then roast for 15-20 minutes, turning once until crisp. Serve your roast with simple vegetables like carrots.