Chicken Entertaining Main

Classic roast chicken

Name: Classic roast chicken recipe
Yield: 4
Ingredients: 1 x 1.9kg trussed chicken; 60g ghee; A few sprigs thyme, plus extra, to sprinkle; 1 fennel, fronds removed and reserved, bulb cut into 8 wedges; 1 onion, cut into 6 wedges; 1 garlic bulb, split through the centre; 1 bunch baby carrots, tops trimmed; 1 lemon, cut into 5 slices

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by Danielle Alvarez

May 23, 2024

"There are a million ways to roast a chicken. I like to sprinkle it with salt on the morning of the day I want to cook it, or a day in advance, if I’m organised. Before that, I leave the chicken, uncovered, in the fridge, even if I don’t intend to cook it for another 3-4 days. This helps to dry out the skin. The drier the skin going into the oven, the more golden-brown the chicken will be coming out. Probably the most important factor is the quality of the bird. An organic, heritage-breed chicken is always going to be tastier, so if you can afford the extra money, you will be rewarded." - Danielle Alvarez

1 x 1.9kg trussed chicken
1/4 cup (60g) ghee, melted
A few sprigs thyme, plus extra, to sprinkle
1 fennel, fronds removed and reserved, bulb cut into 8 wedges
1 onion, cut into 6 wedges
1 garlic bulb, split through the centre
1 bunch baby carrots, tops trimmed
1 lemon, cut into 5 slices

Method

1.

Season the chicken liberally with salt and leave it uncovered in your fridge for a minimum of 8 hours or up to 24 hours. Remove from fridge 1 hour before roasting so it can come to room temperature.
2.

Preheat oven to 230°C/210°C fan-forced.
3.

Brush half the ghee all over chicken. Season with freshly ground black pepper and fill the cavity (without breaking the truss) with fresh thyme and a few fennel fronds.
4.

Place vegetables in a bowl and drizzle with remaining ghee. Sprinkle with salt flakes and toss to coat. Arrange the lemon slices in the centre of a tray that will fit chicken and vegetables snugly.
5.

Place chicken on top of lemon slices, with vegetables and some extra sprigs of thyme scattered around. Bake, breast-side up, for 45-60 minutes until juices run clear when leg is pierced with a skewer or, if using a meat thermometer, the internal temperature is 65°C.
6.

Allow the chicken to rest, uncovered, for 15-20 minutes before carving and serving with the vegetables and pan juices.

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Recipe Notes

Begin this recipe a day ahead. You can save the leftover frame to make a roasted chicken stock. How to truss a chicken: If your chicken is not trussed, it’s simple to do yourself. Take a 60cm piece of kitchen string and, with the chicken legs facing you, lay the string in front of the bird. Lift the string and wrap the right-hand piece of string around the right leg. Repeat with the left. Then, cross the string and legs over each other, pulling tightly. Flip the bird over and tie the string nice and tightly at the back. Trim any excess string.