WHOLE ROASTED CHICKEN

Cooking a whole chicken is ridiculously easy, and keeping it simple is not only a lifesaver in the kitchen but also a wallet-friendly move. Compared to splurging on a “bachelor handbag” those pre packed, ready to eat meals that cost a bomb, a whole chook delivers way more value for your money. You get protein, leftovers for days, and flavour that no plastic container can touch.

Here’s the deal, roasting a whole chicken is basically foolproof. You don’t need fancy ingredients or complicated steps, just a few basics and some patience.

Simple Tips for the Perfect Roast Chicken

  1. Start with quality
    Get a decent whole chicken, ideally free range or organic if your budget allows. It makes a huge flavour difference.

  2. Pat it dry
    Before anything else, pat the chicken dry with paper towel. This helps the skin crisp up beautifully.

  3. Season generously
    Salt and pepper are your best mates. Don’t be shy, rub it all over the skin and inside the cavity.

  4. Let it rest
    Once out of the oven, let your chook rest for at least 20 minutes before carving. This keeps it juicy and makes your knife slide through with ease.

WHOLE ROASTED CHICKEN

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WHOLE ROASTED CHICKEN 〰️

Time: 2 hours

Preheat oven to 220 degrees celcius

1 whole chicken (2kg)

Olive oil

Salt

Black pepper

1 small bunch fresh thyme

1/4 cup white wine

Start by roasting the whole chicken. Lather it up in lots of oil, salt and cracked black pepper. Make sure to get into all the crevices. Shove rosemary into its butt, pour 1/4 cup white wine around the chicken so it has some liquid before popping it in the oven.

*Cooking is as follows:

10 minutes at 220 degrees celsius on fan forced

60 minutes at 180 degrees celsius on fan forced

10 minutes at 220 degrees Celsius on grill setting

Be careful with the last cook under grill as newer stronger ovens will click into the heat faster, so just keep an eye on it and then take it out when the chicken has a lovely golden browning over the skin.

Once chicken is cooked, baste with its tray juices and allow it to rest at room temperature for 20-30 minutes before jumping in.

*Add on an extra 20 minutes of cooking time at 180 degrees Celsius fan forced for every extra 500gm on whole chicken you have.

Tray Juice Sauce

To make a gravy like sauce to top the chicken, place the tray on medium heat on the stove and add in a slurry of 1 tablespoon of plain flour mixed into cold water. Add the slurry to the sauce and continue to let it simmer down until it thickens to a gravy consistency. Pour the sauce over through a sieve when glossy and then over the chicken.