A simple slow roasted chicken is underrated. Perfectly moist flesh scented with herbs and crispy salted chicken skin. This recipe is a must try.

What You’ll Need - Makes 1 Chicken

  • 1 Full Chicken

  • 40g Fresh Thyme

  • 40g Fresh Sage

  • 20g Rosemary

  • 2 Cups White Wine

  • 1 Full Head Garlic

  • 2 Lemons

  • Cooking Oil

  • Salt & Pepper

    Prep - 15 Minutes

  • Preheat Oven at 180 degrees (bake)

  • Divide your herbs into 3 (One bunch for the marinade, one for the inside of the chicken and one for baking tray.

  • Finely dice the first batch of herbs for the marinade. Mix these with the juice of 1.5 lemons. Season this with salt and pepper and add 4 Tbs of cooking oil.

  • Slice the full head of garlic in half (With the peels on)

  • Season the outside of the chicken, inside and under the skin with salt and pepper

  • Rub the herb and lemon marinade all over the chicken, inside the chicken and under the skin of the chicken (especially by the chicken breast)

  • Place the 2nd batch of the herbs inside the cavity. Add one half of the garlic head inside the cavity. Add the unused half lemon into the cavity with the peel of the lemon facing outside.

  • Place the 3rd batch of herbs onto a baking tray. Scatter the garlic cloves from the other half of the globe of garlic. Pour the wine into the baking tray.

  • Place rhe chicken (breast up) on top of the herbs. I like to add another sprinkle of salt & pepper before putting it in the oven.

Let’s Get Cooking - 60 Minutes

  • Roast the oven at 180 degrees for an hour.

  • I like to turn the chicken around so the back can also get crispy 20 minutes before removing it from the oven.

  • Carve and serve

  • Watch how I made this recipe on my YouTube page here