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The perfect roast chicken


  • Refrigerate the chicken on a large plate, uncovered, overnight. 
  • When ready, preheat oven to 220°C fan forced (240°C normal).  
  • Place the chicken in a heavy-bottomed baking dish where it fits comfortably, breast up, and smear all over with a generous amount of butter. Then sprinkle with lemon juice and place the herbs in the chicken's cavity. Season and cook in the oven for 10-15 mins. 
  • Then turn the oven temp. down to 170°C fan forced (190°C normal) and cook the chicken for a further 30-45 mins until the juices run clear when a thigh is pierced, basting now and again. Turn off the oven, turn the chicken over and leave in the oven for 15 mins with the door slightly ajar.
  • Serve with strained pan juices poured over the top and your favourite vegie dish on the side.
  • inspired by "Roast Chicken and Other Stories" by Simon Hopkinson


  • 1.8 kg chicken, cleaned
  • soft butter
  • juice of 1 lemon
  • sea salt & freshly ground pepper
  • a few fresh thyme & tarragon sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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