Classic Chicken Roast


Sometimes it is just good to have a classic chicken with not much of add on flavors and spices. You could serve this chicken with bread, sauce, and any vegetables. If you like to make your own home made chicken sandwiches- of any sort- you can refrigerate the roasted chicken in the fridge for few days or even freeze it. My suggestion to you is that just buy good quality free range or organic chicken. Believe it or not, the quality of ingredients does have a big impact on what comes out of the oven.

Market List

a whole chicken, washed and pad dried

2 tbsp butter, softened or olive oil

salt and pepper

2 celery branches, cut coarsely

2 medium carrots cut coarsely

1 medium onion, cut into wedges

2 garlic cloves

1 cup of water or vegetable broth

1 tbsp flour

How to make it

Preheat oven to 400 F.

Make sure that the chicken is at room temperature. Leave it out of the refrigerator for 30 minutes. Season the chicken cavity with salt and pepper. Fill it with 1/3 of carrot, celery, onion, and garlic. Close the chicken cavity and tighten up the legs with cooking string. attach the wings with two toothpicks or wood skewers cut in half. Mix soft butter with a pinch of salt and rub it all over the chicken skin.

Pile the rest of the chopped vegetables on a baking dish. Add the water. This prevents the vegetables from drying out in the oven and creates a juicier chicken roast. Place the chicken to rest over the bed of vegetables. I just put two fresh rosemary branches I had at home. You do not have to add it or add other herbs if you have them handy.


Put the chicken in the preheated oven. Cook chicken for 1 hour and 15 minutes. If you choose an extra large chicken, more than 2 kilos, increase the time to 1 hour and half.

15 minutes before you take the chicken out of the oven, baste it with some melted butter and honey mix. This gives your chicken a shiny and crispy look that anyone would die for!

Take the chicken out of the oven and cover with foil. Let rest for 20 minutes so it is ready for carving.

Meanwhile, make gravy if you desire. Empty the juice under the chicken into a saucepan. Sieve the vegetables, pressing down to get all the juice out and add it into the saucepan. Sauté a tablespoon of flour with a tablespoon of butter in a small skillet for five minutes. Add it slowly into the juice, stirring constantly over medium heat to achieve desired thickness. The best ratio of juice to flour is one cup to one tablespoon. This ratio gives you perfect smooth and consistent gravy that accompanies your chicken.


Leave a Reply

%d bloggers like this: