Even with this irresistibly juicy roast chicken, it's actually the bread in this dish that ends up being the star. It's crispy on the outside, soft in the middle and chock-full of chickeny goodness.

What you need to know before you start 

This recipe involves 25 minutes of prep time and 1 hour of cooking. You will also need to allow for 20 minutes of resting time before serving to allow the meat fibres of the chicken to relax and for all those delicious juices to redistribute, resulting in a delectably moist, tender bird. You will need a roasting pan, a bread knife and use of an oven. 

Why is this the best whole roast chicken with famous chicken bread?

Irish chef and TV personality Colin Fassnidge takes roast chicken to new heights. A golden, herby and garlicky whole chicken is roasted on a slab of sourdough bread – a surprise ingredient that you would not expect! Reminiscent of the stuffing that you’ll traditionally find inside a chicken, this version features a perfectly crispy loaf of bread soaked in the fat and juices of the chicken as it roasts, enjoyed alongside perfectly flavourful and tender pieces of meat. 

It’s the perfect show-stopping main for Sunday lunch, your Christmas feast or for special occasions when feeding a crowd.

How long do I roast chicken for?

A 1.25kg whole chicken that will feed a family of 8 is roasted in a 200°C/180°C fan-forced oven for 30 minutes. The temperature is then reduced to 140°C/120*C fan-forced and cooked for a further 30 minutes. Before digging in, let the chicken rest outside of the oven for 20 minutes. 

Resting is the secret to keeping your chicken tender, moist and packed full of flavour. Cover loosely with foil and, depending on the size of your chicken, rest for 10-20 minutes. This gives all those delicious meat juices time to redistribute. 

What ingredients you’ll need

Lemon: A whole lemon is inserted into the cavity of the chicken. It adds a zesty and refreshing acidity that brightens the richness and fattiness of the chicken. 

Whole chicken: The chicken serves as the centerpiece of the dish. It offers tender, juicy meat and crispy, flavourful skin.

Butter: Butter is inserted underneath the skin of the chicken. It enhances the chicken’s richness and helps achieve a golden, crispy skin and tender, moist meat. 

Garlic: Garlic is used in the butter and roasted alongside the chicken. It infuses the chicken with deep, aromatic undertones that complement its savoury profile as it roasts.

Sourdough loaf: The entire chicken roasts on top of the bottom half of a sourdough loaf to add a golden crunch that soaks up all the chicken flavours. Set the top half aside for another recipe, or use to make breadcrumbs. 

Potato: The sourdough loaf and whole chicken sit on a bed of potato slices to elevate them off the bottom of the pan for more even cooking. 

Basil: Fresh basil brings a fresh, aromatic note that complements the richness of the chicken and adds a fragrant herbal layer.

Thyme: Thyme contributes a warm, earthy flavour, subtly infusing the chicken and its roasting juices with herbal depth.

Tarragon: Fresh tarragon adds a slightly aniseed-like, herbal complexity to elevate the dish. 

Extra virgin olive oil: Oil imparts a slight fruity, peppery richness that enhances the chicken’s flavour and promotes even roasting.

What not to do when roasting a chicken

Dry, tough and a stringy texture is a result of overcooking your chicken. There are a few things you can do to avoid this. Choose a whole chicken with the bone in and skin intact to keep the chicken moist. Also be sure to reduce the oven temperature after 30 minutes to finish cooking on a low and slow heat to stop your chicken from drying out.  In this recipe, we add extra moisture by mixing butter and garlic and placing it under the chicken skin. This method doesn’t just add flavour; it also helps to keep the meat moist and tender.

How to store leftover whole roast chicken with famous chicken bread? 

Got leftovers? Store the roast chicken in pieces or shred the meat off the bone and keep in an airtight container in the fridge. Just know that pre-shredded chicken will dry out faster when stored in the fridge. The sliced bread can similarly be stored in an airtight container or resealable bag at room temperature. 

Use your leftover roast chicken in a hearty sandwich, tossed in a noodle soup or stirred in a creamy pesto pasta. The carcass of the chicken can also be used to make a stock. 

What to serve with a whole roast chicken

Complete your family feast with additional dishes to feed a crowd like roasted seasonal vegetables or barbecued corn on the cob. Fresh salads such as simple leafy greens, sliced fennel or even a potato salad would pair beautifully with the tender chicken pieces and slices of golden sourdough. 

 Drink pairings with whole roast chicken with famous chicken bread 

There are a number of drinks you can pair alongside this whole roast chicken. These include a white wine like a chardonnay to complement the savoury roasted aroma of the chicken, a delicate and fruity pinot noir, a crispy rosé to balance the savoury and slightly sweet flavours of the chicken or a clean crisp pilsner for a refreshing finish. 

If you love our whole roast chicken with famous chicken bread recipe, try this 

Now that you’ve nailed this whole roast chicken, get creative in the kitchen with other flavourful and aromatic pairings:

• Roast chicken panzanella 
• Roast chicken with sour cherry, bacon and herb stuffing 
• Roast chicken with lemon, sage and parsley stuffing