Sometimes the simplest meals are the most comforting. Here’s how to roast a whole chicken the way Grandma used to.
1. Pick a Plump Bird
We stock Free to Forage Chicken, locally sourced and raised free-range for superior flavour and texture—perfect for roasting.
2. Stuff for Flavour
Stuff the cavity with lemon, garlic, and herbs like thyme or rosemary.
3. Butter and Season Generously
Rub the skin with softened butter and season with salt, pepper, and a sprinkle of paprika.
4. Roast Right
Preheat oven to 190°C. Roast for 20 mins per 500g, plus an extra 20 mins. Baste halfway through.
5. Test and Rest
Check internal temperature is 75°C at the thickest part. Rest for 10-15 minutes before carving.
6. Serve with Sides
A golden roast chook is perfect with veggies and pan gravy.
