This is the Easiest Roast Chicken ever and so tasty!  My family absolutely love a traditional Roast Chicken with all the trimmings.  The best part is the Gravy made from the juices at the bottom of the roasting dish!

The secret is to stuff the chicken with half a lemon, half an onion and garlic and then season the chicken with salt and pepper.  Roast it in a 180 deg C oven for an hour.  Then place your par-boiled potatoes, seasoned and tossed in butter or olive oil and place in the oven and roast for a further 25 minutes.  The rest of the meal is easy to do and you can add a green vegetable side dish, a salad or add some root vegetables to your potatoes to roast!  It is really easy and a satisfying, nutritious meal.  I didn’t call the Easiest Roast Chicken for nothing!

I usually serve this meal on a Sunday as a late lunch for the whole family.  It’s wonderful to create traditions for your family that they will remember and pass onto their own families one day.  Something that seems to becoming rare these days with our busy schedules.

I buy my chicken from Sasha’s Fine Foods, which you can find here.

You can find some more chicken recipes on my blog here

Easiest Roast Chicken  Easiest Roast Chicken



Easiest Roast Chicken

An old school, easy and delicious recipe for the perfect Sunday Roast!

  • 1 whole Chicken Organic, free range
  • 1 half Onion
  • 1 half Lemon
  • 2 cloves Garlic
  • 1 tbsp Butter raw
  • Salt and Pepper
  1. Preheat the oven to 180 deg C

  2. Place the chicken in a baking dish

  3. Stuff the cavity with half an onion, half a lemon and the garlic

  4. Smear the outside of the chicken with real butter (don’t hold back)

  5. Season with salt and pepper

  6. Place the chicken in the oven and set the timer for 1 hour

  7. In the meantime, peel potatoes and cut into quarters

  8. Place potatoes in a saucepan and cover with water and a teaspoon of salt

  9. Bring to the boil and then turn off the stove

  10. Pour potatoes into a colander and strain the water.  Shake up the potatoes in the colander so that they become floury.

  11. When the hour is up for the chicken, pour the potatoes into the baking dish with the chicken.  If there isn’t room, you can place the potatoes in a baking dish and add a bit of butter and salt and mix up the potatoes so the surface is covered in the fat.

  12. Place in the oven with the chicken for another 20-30 minutes

  13. The potatoes should be nice and brown and crispy

  14. To make the gravy, pour the liquid from the baking dish with the chicken in it into a small saucepan.

  15. Add a Tablespoon of flour and whisk

  16. Add water and bring to the boil - just enough so the gravy thickens.

  17. Add some vegemite, bovril or marmite to the gravy and whisk.

  18. Cook some broccoli and you have yourself a roast chicken meal

  19. If you’re keen to try it, you can boil the chicken carcass with a chopped onion, chopped carrot and a bit of celery with salt and a splash of Apple cider vinegar to make chicken stock.  You can use this chicken stock to cook your brown rice!  It is delicious.