Ultimate Roast Chicken


  • 1x 1.6kg whole chicken – adjust your cooking time for different weights.  The general rule is 20mins per 450g (1lb) plus 10-15mins on top.
  • 1 large or 2 medium onions
  • 2 carrots
  • 2 celery sticks
  • 1 small whole bulb of garlic
  • Olive oil
  • 1x lemon
  • 1 bunch of mixed herbs like rosemary, thyme and sage


  • Remove your chicken from the fridge around 30mins before cooking to bring it up to room temperature
  • Preheat your oven to 240C/220C Fan/Gas 9
  • Wash and roughly chop the onions, carrots and celery – you don’t need to peel any of them
  • Break the garlic bulb up into cloves and leave them unpeeled
  • Pile all of the vegetables into a baking tray with some of the herbs and drizzle with olive oil
  • Drizzle the chicken with olive oil and rub with salt and pepper
  • Place the chicken on top of the vegetables
  • Prick some holes in the lemon with a sharp knife (this will release the flavour) and place inside the chicken with the rest of the herbs
  • Put the tray in the oven and immediately turn the temperature down to 200C/180C Fan/Gas 6
  • Cook for the allotted time, which is 1hr 20mins for our chicken
  • At this point, you can get on with your vegetables such as my perfect roast potatoes and whatever else you fancy.
  • Take the chicken out of the oven when it’s done, cover it with foil and a tea towel, and leave it for at least 15mins to rest.
  • When you’re ready, carve the chicken and serve 🙂