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Roast Chicken Perfection

Published Monday, 26 September, 2011 by Jo Saunders

The best roast chicken you\'ll ever eat.



  • One whole chicken
  • 4 peeled cloves of garlic
  • One small / medium sized onion
  • Vegetable oil
  • Salt


Put the chicken in the roasting tin.

Drizzle over the oil so as to lightly cover the chicken.

Rub each of the cloves of garlic all over the chicken and then leave next to the chicken in the roasting tin.

Chop the onion in to rough segments (probably fifths) and scatter around the chicken.

(For extra taste put one clove of garlic and one segment of onion in to the cavity)

Rub salt in to the top of the chicken.

Put in to the oven at 170 (fan oven) for at least an hour and a half (if it's a big chicken, leave in for a little's quite difficult to over-roast a chicken).


(Note, don't be alarmed if the onion and garlic looks like it's burning, that's what's supposed to happen as all of the flavours are coming out!)

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