How to Roast a Chicken


  • 1 whole chicken
  • assortment of vegetables (eg 2 onions, 2 carrots, celery, garlic)
  • olive oil
  • freshly ground sea salt
  • freshly ground black pepper
  • sprinkling of fresh herbs (eg. rosemary, thyme)


  1. Pile the assortment of vegetables into the middle of a large roasting tray and drizzle with oil.
  2. Drizzle some oil over the chicken and season well with salt, pepper and desired herbs.  Massage over the skin of the bird. 
  3. Place the chicken on top of the vegetables. Place the tray in the oven, then adjust the heat to 200°C and cook for approximately 1 hour 20 minutes.
  4. (Approximately 55 minutes per kg + 20 minutes extra or until the internal temperature of the chicken should reach a minimum temperature of 74°C)
  5. Prepare any vegetables to be roasted (eg. potatoes, kumara, carrot, parsnip) adding to the oven for the last 45 minutes of cooking. 
  6. Baste the chicken halfway through cooking and if the vegetables look dry, add a splash of water to the roasting pan to stop them from burning. 
  7. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for approximately 15 minutes or so covering it with a layer of tin foil and a tea towel.
For gravy makers – mash the vegetables that are positioned under the chicken, and combine with the juices from the pan to add extra flavour and depth to the gravy……How to make a Gravy