It’s a classic family favourite, but even confident home cooks can feel a tad daunted about roasting a whole chook. But there’s really no need to be chicken – roasting a whole bird is actually super easy. And there are several approaches you can take, depending on how much time you have. 

Chef Danielle Alvarez recommends these golden rules. “Number one: start with a quality chicken,” she says. “An organic, heritage-breed chicken is always going to be tastier, so if you can afford the extra money, you will be rewarded. Number two: dry out the skin overnight. Lay your whole chook on a tray with the breast up, and don’t cover it. This ensures you’ll get crispy skin, which we all know is the best bit! And number three: season the whole chicken with salt overnight. This is the best way to get the most flavour.” 

If you have the time, you can also brine your chicken overnight. Brining is basically soaking your chicken in a saltwater solution before cooking, and as delicious. Food Director Lucy Nunes explains, it will help to ensure tender, juicy meat. 

Related story: Psst! Want to know the secret ingredient that Rick Stein swears by?

“Salt breaks down the proteins of the meat, which means they won’t contract when cooking,” she says. “This means your bird will lose less moisture in the oven, leaving you with softer, more tender meat. But a brine shouldn’t just stop at salt – you can also add other flavours that you like – peppercorns, bay leaves, lemon peel.”

To make your brine, you first need to boil your mixture, but as Nunes stresses, it’s very important that you let the brine cool completely before adding your chook. 

“If the brine is still warm when you add the chicken, this can start the cooking process,” she says. “So be sure to cool the brine completely first, then add your chicken and put it in the fridge.” The next day, pat the chicken dry with paper towel before cooking. 

What if you don’t have time to perch your bird in the fridge overnight? Luckily, there’s a third way to ensure a tender, juicy chook. 

“When you’re preparing your chicken, season it inside and out, then stuff the cavity with a quartered lemon,” Nunes says. “This creates flavour, and it also creates moisture. I also pop in whatever herbs I might have. Then, about halfway through cooking, I use a long fork to remove the lemon. The lemon has softened, so you can squish it to add to the pan juices, which you can use to baste the chicken.”

Related story: How to brine your turkey (and why you should bother)

Roast chook dos and don’ts

DON’T overcrowd your pan: if there are too many vegetables in the pan with the chicken, the skin (and your vegies) won’t crisp up as well. 

DO test for doneness: test your chook is cooked by piercing the thickest part of the thigh with a skewer. If juices run clear, your bird is done. 

DON’T rinse your chicken before cooking: this doesn’t remove bacteria, but may spread bacteria to other parts of your kitchen.

DO rest and bring to room temperature: like with all meats, bring chicken to room temperature before cooking, then let it rest before slicing and serving.

How to roast a chicken

You’ve come to the right place. Now that you’ve got all our secret tips, why not try your hand at one of our 34 roast chicken recipes with all the trimmings?

Related story: 6 show-stopping roast recipes for Sunday lunch