• Whole chicken
  • Olive Oil
  • Salt

Basic Stuffing:

  • 4 slices of bread
  • 1 Tbsp olive oil
  • 1 egg lightly beaten
  • Salt
  • Tarragon or Sage



  1. Combine all ingredients into food processor and combine
  2. OR crumb bread into bowl, add remaining ingredients and combine well.


  • Pre-heat oven to 180°C
  • Remove chicken from packaging and wipe with paper towel
  • Remove giblets if they are included
  • Insert the stuffing into the cavity of the chicken as tightly as possible
  • Weigh chicken for cooking time (needs to be weighed after stuffing)
  • Lay the chicken breast side up on the roasting pan
  • Pour oil generously over chicken and wipe all over
  • Spread plenty of salt evenly over chicken for a crisp skin
  • Place chicken in middle rack of oven
  • Turn on timer according to weight of oven (see cooking times and temperature chart)
  • 10 minutes before chicken is cooked remove chicken from oven and slice legs so they fall open
  • Return to oven until cooking time is complete.
  • Place chicken on carving board and make gravy with pan juices
  • Slice or carve into pieces and serve with an array of roast vegetables


How to test if chicken is cooked:

Fork or Skewer: Pierce chicken with skewer or fork – if juices run clear meat is cooked.
Meat Thermometer: Pierce chicken with probe and read dial.

You can roast potatoes, pumpkin, carrots, zucchini, peppers, onion and garlic for a tasty accompaniment to your roast chicken.

On a related note:
Roasting Pan Guide
Roasting Essentials Kit
Roast Pork Recipe
Tips and Times for Cooking Roast Chicken, Pork, Lamb and Beef

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