Herb & Pepper Roasted Chicken

by Lisa K. on Thu, December 20, 2018

Christmas turkeys are great but they don’t come cheap. Sure a Norman Rockwell-esque turkey looks good on your Christmas table and instagram post, but being stuck with a tonne of leftovers is not fun. Cut out the headache and roast up a quality organic chicken instead. It easily feeds a family of 4 plus it takes less time to cook compared to turkey.

A simple roast chicken for your Christmas table

Serves 4 people

Crank up the oven to 220˚c during the last 10 minutes to brown the chicken and crisp up the skin more.

Organic or corn fed chicken gives better flavour. Supermarket chickens tend to be bland so you need good gravy to help it out.

Foodster's Verdict

Herb & Pepper Roasted Chicken


  • Preparation
  • Total
    1hour 15minutes
    1 whole chicken, preferable corn fed or organic
    1 tbsp. chopped rosemary
    1 tbsp. cracked black pepper
    1 garlic, minced
    ½ tsp. salt
    4 tbsp. butter, room temperature

    2 yellow onions, halved
    8 cloves garlic, whole & unpeeled
    2 celery, cut into 2 inch lengths
    2 carrots, cut into small chunks

1. Preheat oven to 200˚c. Clean and pat dry chicken. Use a paper towel to blot the skin dry.

Dry skin makes crispy skin

2. Mix chopped rosemary, black pepper, garlic, salt and butter together to from a buttery paste.

These can be made in advance and kept in the freezer up to 6 months

3. Using clean hands, rub butter all over the skin and inside the cavity.

4. Mix all veggies for aromatics together and put at the bottom of the baking dish. Place chicken on top of the veggies and roast in the oven for 1 hour.

Use a wide tray so the hot air can circulate and crisp up the skin properly

5. Remove chicken from the oven and carefully pour out all the juices from the cavity and pour all the veggies and juices from the tray into a pot. Use it to make gravy.

6. Serve it whole or carve it up for easy pickings.

Carving chicken makes it easy for everyone to help themselves