Recipe & Tips by Aleks @garlicandrosemaryandsalt on Instagram

There’s something truly special about a perfectly roasted chicken—crisp golden skin, juicy meat, and rich, flavourful juices ready to be turned into a simple gravy. This is Aleks’ tried and tested method, designed to help you get the very best from a whole bird every time.

Preparing the Chicken

Start by taking your chicken out of the fridge around an hour before cooking. Allowing it to come up to room temperature ensures a more even roast.

Remove any giblets from the cavity. These are perfect for making a rich gravy stock, while the liver can be quickly pan-fried and enjoyed on toast—a little cook’s treat not to be missed.

Take a whole lemon, wash it thoroughly, then juice it. Keep the squeezed halves but make sure to remove any pips, as these can make the roasting juices bitter.

Building the Flavour

Place the chicken into a roasting tin and rub the lemon juice all over the skin.

Fill the squeezed lemon halves with a mixture of sea salt and dried herbs such as oregano, rosemary, or sage. Add a clove or two of smashed garlic, then place everything into the cavity of the bird. This will gently flavour the meat from within as it roasts.

Tie the legs together with string to help the chicken cook evenly and keep the breast meat tender and juicy.

Rub the skin with olive oil, then season generously with sea salt, black pepper, and a light sprinkle of herbs. This will help create that beautifully crisp, golden skin.

Roasting to Perfection

Preheat your oven to 190°C. Roast the chicken for around one hour, or until the internal temperature reaches 70°C.

Remove the chicken from the oven and allow it to rest. During this time, it will continue cooking—aim for a final internal temperature of at least 75°C. If you prefer your chicken more well done, you can take it up to 80°C.

Using a reliable meat thermometer is the best way to ensure a perfectly cooked bird every time.

Serving & Making the Most of It

Once rested, carve the chicken and finish by squeezing over the roasted lemon halves for an extra burst of flavour.

Don’t let the roasting juices go to waste. Pour them into a pan, add a little stock, and simmer gently until slightly thickened. Whisk in a few cubes of cold butter at the end to create a glossy, rich gravy that perfectly complements the chicken.