Perfect Roast Chicken Receipt

June 30, 2014

Very simple but tasty and juicy roast chicken. Of course, recommend to use our chickens.




- Norton Farm free ranged chicken

- 2 medium onions

- 2 carrots

- 2 sticks celery

- 1 bulb garlic

- olive oil

- sea salt

- black pepper

- 1 lemon

- thyme, rosemary, sage or a mixture


  • Take your chicken out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 400°C. 










  • Roughly chop all vegetables. There's no need to peel the vegetables, just give them a wash. Pile all the chopped vegetables into the middle of a roasting tray and drizzle with olive oil.

  •  Drizzle the chicken with olive oil and season well with salt, pepper, spices and garlic, rubbing it all over the chicken. 

  • Carefully pierce entire surface of lemon with a fork or a tip of a sharp knife. Put the lemon inside the chicken's cavity, with the bunch of herbs.

  • Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven. Cook the chicken for about 1 hour and 15 minutes but depends on the size. Always check the temperature. The breast temperature should read 180 degrees and the thigh 190 degrees.

  • Remove chicken from oven, and transfer to a cutting board. Let chicken stand 10 to 15 minutes so the juices settle.



That is all. Very simple and easy. You will get lot of juice from vegetables on the bottom so you don’t need to put any liquid on the bottom when you roast. If you wish to make chicken stock, I just throw the carcass in a pan with these vegetables and herbs and cook on a slow cooker for the night or put on the wood stove for 1 day.

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