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Roasted whole chicken

Easy and delicious roast

  • 1 whole chicken

  • 10 g butter

  • 4 tablespoons olive oil

  • dried thyme

  1. Place your whole chicken in a baking tray. Put a pat of butter under the skin in each side of the chicken. Sprinkle the chicken with olive oil and dried thyme.

  2. Put in a cold oven at 150C and cook 1h per kilo. Then 10 more minutes at 210C to get a crunchy skin. While cooking pour 2-3 times cooking juice on top of the chicken.

  3. Cut and serve with the juice. Add salt and pepper to taste.

Tips: Add any vegetable in the tray around the chicken to roast at the relevant time to have them cooked in the juice. In the picture we used cauliflower.

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