Perfect Roast Chicken

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Recipe by Naomi Sherman



How to nail that family favourite, every time

Not everyone knows how easy it is to roast the perfect chicken so that it is tender and juicy on the inside, yet crisp and delicious on the outside.

Today is my birthday and you can be sure that we will be eating a yummy roast chicken for my birthday dinner tonight, followed by a decadent salted chocolate cake. 

Keep an eye out for that recipe, coming soon.

I buy a pack of two organic chicken each week when I grocery shop and pop them in the oven. They’re perfect for an easy diner, a quick lunch…or just to eat straight out of the fridge. 

And the carcasses get turned into bone broth, which is an added bonus.



  • 1 whole chicken, giblets removed

  • 1 lemon

  • 3 onions

  • 5 cloves of garlic

  • 1 handful of fresh herbs, I like sage, thyme and rosemary

  • 60 grams of herbed butter
    (buy it from the supermarket, or make your own)


  • Pre-heat oven to 180 degrees C
  • Make a note of the weight of your chicken
  • Pierce the lemon all around
  • Place half of the herbs into the chicken’s cavity. Follow up by inserting the lemon and then the remainder of the herbs. This allows a subtle flavour to infuse the chicken and also encourages equal cooking temperatures. You can replace the lemon with an onion, if you so desire.
  • Peel your onions and cut them into slices, approx cm thick. Place them in an even layer over the base of your baking dish with the garlic cloves.
  • Roast your chicken for 30 minutes per 500 grams. At the end of this time, remove the chicken from the oven and baste it thoroughly with the herb butter.
  • Return to the oven for a further 15 minutes or until skin is crispy.
  • Removes and let rest for 15 minutes until the juices settle.