Perfect for any occasion or a simple dinner with the family, roast chicken and veg is always a crowd pleaser. Butter, garlic, and lemon give the chicken a rich flavour, while the veggies cook away in healthy, aromatic olive oil.

All the more interesting is the non-stick Wolstead Superior+ cookware set we used. It comes with a 1L base roaster and a grill pan that doubles as a lid. Both can be used on any stovetop and in the oven. The large roaster is deep enough to fit a whole chicken while the grill pan makes a functional roasting pan for the veggies, making it perfect for this recipe.



For the chicken

  • 1.8kg free range chicken
  • 50g soft butter
  • 2 garlic cloves, peeled, crushed, and minced
  • Salt to taste
  • 1 lemon
  • ¾ cup water

For the vegetables

  • 1 sweet potato, peeled and chopped
  • 2-3 carrots, peeled and cut into medium strips or chunks
  • 1 potato, peeled and chopped
  • 2-3 parsnips, peeled and cut into medium strips or chunks
  • 1 onion, peeled and quartered
  • Olive oil

For the gravy sauce

  • 4 tbsp gravy granules (alternatively cornstarch or flour)
  • ½ cup water
  • Salt and pepper to taste


  1. Preheat the oven to 170C.
  2. Pat chicken dry with a paper towel. Combine butter, minced garlic, and salt in a small bowl to create a paste. Rub the butter paste all over the chicken, ensuring to coat every inch under the skin and inside the cavity for a maximum garlic taste.
  3. When finished, stuff the cavity with a lemon cut in half. This will render the chicken a delicious flavour.
  4. Place the chicken in the Wolstead Superior+ 1L base roaster and pour ¾ cup of water into the pan. Cook the chicken in the oven for about 90 minutes.
  5. Meanwhile, scatter the chopped sweet potatoes, carrots, potatoes, parsnips, and onions in the Wolstead Superior+ Grill Pan, covering the vegetables in olive oil.
  6. After the first 45 minutes of roasting, place the grill pan with vegetables into the oven to cook together with the chicken.
  7. When chicken is cooked through after 90 minutes, remove it from the oven. Leave the vegetables to roast a little longer if preferred.
  8. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
  9. Meanwhile, make the gravy. Use the pan drippings in the roaster, skimming off the excess fat with a paper towel. The paper should absorb some of the fat that has risen to the top, leaving only the flavourful juices. You may alternatively use a fat separator for ease.
  10. Next, dissolve gravy granules into ½ cup of water to make a thin paste. This will help thicken your gravy.
  11. Put the roaster on the stovetop on medium heat. Add the paste and whisk until the juices are well incorporated. Season to taste and simmer until thick.
  12. Remove the vegetables from the oven.
  13. Once ready, serve the chicken with gravy and roasted veggies.

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Recipe Name
Crispy and Succulent Roast Chicken Recipe
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KC Tayam

KC is a content writer for Kitchen Warehouse. She has quite an addiction to cooking shows. She is a budding home cook who loves to cook from scratch when she has time to spend in the kitchen.

2 Replies to “Crispy and Succulent Roast Chicken Recipe”

    1. Hi Mary, That should be “under the skin” without “from”. Recipe is now updated. Hope you give it a go at home. Happy cooking!

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