Feature Recipe | Roast Chicken

Wednesday Sep 28th, 2022


This is a perfect roast chicken recipe. Simple. Easy. Delicious!  

Taken from Melissa Clark’s Cookbook “Dinner”, it has become a staple family dinner recipe in our house that everyone enjoys, especially as the temperatures start to fall - we hope it becomes a favourite in your home too!

Serves 4
Total Time: 1.25 hour, plus at least 1 hour plus seasoning in advance


1 whole chicken (3.5 - 4 lbs) - patted dry with paper towels
2.5 teaspoons Kosher salt
1-2 teaspoons of freshly ground pepper (to taste)
small bunch of mixed fresh herbs such as rosemary, thyme and sage (optional)


Season the chicken inside and out with salt and pepper.

Refrigerate uncovered for 1 hour, or as long as overnight

Heat Oven to 450*F

Place Chicken breast-side up, in a roasting pan or cast iron skillet - and then stuff cavity of chicken with herbs if using.

Roast chicken for 50 minutes then baste it with pan juices 

Continue roasting until the juices run clear when thigh flesh is pierced with a knife (likely 5-10 min longer)

Let chicken stand for 10 minutes for 10 minutes before carving and serving.

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