Roast chicken was always a meal that my Dad made on a Sunday. No matter who we were with we were always welcome to arrive at Dads at 12.00 on Sunday and sit down for a roast chook. There was always plenty to go around and the attendees and kids always had to do the dishes. It was a fair trade I think as Dad’s roast chicken and Gran’s gravy were meals of greatness.


  • 1 x large organic chicken
  • 1 large lemon
  • 1 bunch of parsley
  • 1 bunch of thyme
  • Salt
  • olive oil
  • 6 cloves of garlic
  • 1 large brown onion


Preheat oven 190 degrees. In a large roasting pan add a couple of glugs of olive oil (about 1/4 cup)

Cut the onion into segments and place in the pan with unpeeled garlic cloves. Pat down the chicken with kitchen towel and then in the cavity push in half a bunch of parsley and half a bunch of thyme. Next, slit the lemon lengthways from top to bottom so that it remains whole but the juice can seep into the chicken. Rub a little olive oil on to the skin and sprinkle salt and a little pepper on to the skin. Place into the oven for 30 minutes breast down and then turn the chicken over so that the breast is facing upwards. Bake for another 20 minutes. Check to see if the meat is cooked through by inserting a skewer into the leg. If it is cooked through the liquid will come out clear. Remove from oven and place foil over the roasting pan to rest for 10 minutes.

Serve with roast potatoes or roasted vegetables.