Perfect Crispy Roast Chicken

Roast Chicken

The waft of a chicken roasting in the oven, the pots on the hob, the chaos of toys strewn around the home, children laughing (and sometimes arguing!) gives me pure happiness – home sweet home.

Crispy Roast Chicken is Bella’s favourite. I take the view that it is better to have the best quality meat but less often. We don’t eat it that much – but when we do, we love it!


1 x Organic or Free Range Chicken

1 x Lemon


Several garlic cloves

A knob of butter

1 tsp salt flakes


  • Preheat your oven to 220˚C
  • Place your chicken in a snug fitting tray
  • Trim any excess fat
  • Rub the butter and salt into the chicken’s skin
  • Cut the lemon into quarters/slice and place inside the bird with some garlic cloves and herbs
  • Roast for approx. 45 mins to 1:15 hrs until your bird is fully cooked (see note on test)
  • If the skin starts to look a bit too crispy turn the oven down to 200˚C
  • Transfer the chicken onto a resting board, cover with foil and allow your chicken to ‘relax’ and let the juices settle. Rest for at least 15 minutes.
  • Before serving add fresh herbs to garnish


Gravy – while your chicken is resting, spoon off the fat which will have accumulated in the roasting tray, leaving the delicious juices behind. Add a splash of boiling water to the roasting tray and place on the hob. Turn the heat up high and boil vigorously. Using a wooden spoon, dislodge any bits off the bottom of the roasting tray. Reduce to get the flavour and consistency you are looking for, add salt and pepper. Always taste before serving. Sieve and pour into a jug. And there you have the most delicious, natural gravy!

Test for cooking chicken: when you insert a skewer for 10 seconds it feels piping hot against the sensitive skin on your wrist. The juices run clear when a skewer is inserted. The chicken legs feel floppy.

Note: it is really important for chicken to be properly cooked due to the risk of bacteria that can cause salmonella poisoning.

Tips:If frozen, ensure your chicken is fully de-thawed before cooking.

The most nutritious part of the chicken is the dark meat so try and give your children a selection of everything.

Remember to rinse your chopping boards and knives contaminated with chicken in cold water before warm soapy water – this prevents the protein sticking.

Options: You could omit the herbs and drizzle the skin with honey 5-10 minutes before the bird is cooked. This will give a lovely sweet glaze. You might also like to add some lean rashers of bacon to the back of the chicken – add these 20 minutes before the bird is cooked – this will help prevent the meat from drying out.

Pick any leftover chicken off the bones and keep for sandwiches the next day. Use your chicken bones to make some stock. Recipe coming soon!

How kids can help

  • Picking herbs
  • Stuffing the chicken with lemon and herbs





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