Basic roast chicken


I love to serve a roast chicken at every Sunday day lunch.

I will let you in on a secret, I have never made a roast chicken from scratch. I always buy the frozen spiced chicken from the store and all I do is just pop it into a oven bag and bake in the oven till done.

But today is the day that I face my fears and make a basic roast chicken from scratch… okay maybe not from scratch, because I am buying the chicken dead already, I am not killing it myself, I don’t think I could pluck all those feathers.

I came across this recipe in Lisa Clark’s Everyday cookbook.

It is simple and really with this few ingredients the chicken does come out scrumptious and moist.


  • 1 x large free range chicken.
  • 50g x rama margarine at room temperature.
  • Salt and pepper to season.
  • 1 x lemon, halved.
  • 3 x cloves of garlic, crushed.
  • Handful of fresh thyme.
  • 20ml x olive oil.


  • Wash the chicken, cavity as well, pat dry with hand towel and trim off any excess fat and skin.
  • Using your hands, rub the margarine over the entire chicken, sprinkle seasoning over the chicken and pop onto a greased baking tray.
  • Squeeze the lemon juice over the lemon and then take both halves and stuff it into the cavity of the chicken.
  • Add the garlic and some thyme.
  • Tie your chicken legs together.
  • Drizzle the olive oil over the chicken and pop into a preheated oven.
  • Bake at 180 degrees for 1 – 2 hours or until the meat tester shows done or the juices from the cavity flow clear.
  • Every 15 minutes, baste the chicken with the sauce in the baking tray.
  • When the chicken is ready, remove from the oven and allow to rest for 10 – 15 minutes before serving.

Tell me what you think of this recipe