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Classic Roast Chicken

Ready in 25 hours

Serves 6 people


Flavoured butter can vary as per choice.

The chicken needs to be sitting in the brine inorder to get crispy skin.

Sugar or honey in the basting liquid would help in caramelising and giving a good golden crust.

Base vegetables and fruits are also optional, i like to add citrus because it helps as a flavour enhancer.

A side of mashed potatoes or fries would also work really well.


  • 1 whole chicken with skin on

  • 250 + 50 gms butter.

  • Salt to taste

  • 1tbsp pepper

  • 2tbsp honey

  • 50 gms fresh coriander with stems

  • Onion chunks

  • Capsicum chunks

  • Carrot chunks

  • Orange segments

  • French beans

  • Corn kernels

  • Garlic pods

  • Asparagus

  • Potato chunks

  • Mixed herbs

  • Rope to tie

  • 500 ml water

  • 100ml apple cider vinegar/ synthetic vinegar

  • Fresh herbs

  • 3-4 black peppercorns

  • 1 bay leaf

  • 500 ml chicken stock

  • 2 tbsp cornflour


  1. Prepare a brine liquid with water, vinegar, peppercorns, bayleaf, salt, and herbs.

  2. Soak the chicken in it for 24 hours.

  3. Cut all vegetables in equally and marinate the vegetables in butter, salt, pepper.

  4. Spread it evenly in a baking pan.

  5. In a large bowl add 100 gms butter, seasoning and herbs.

  6. Spread the butter under the skin of the chicken equally and stuff the bunch of coriander in the opening of the chicken , tie it tightly with the rope.

  7. Bake in a preheated oven @ 180c for 45 mins.

  8. Make basting paste with remaining butter, seasoning and honey with herbs.

  9. Keep applying the butter on the chicken every 10 mins.

  10. The chicken will get a good crispy crust.

  11. Transfer the remaining jus with chicken stock to a heavy bottom pan and add a slurry of cornflour and water to thicken it. Adjust seasoning and herbs.

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