Chicken roast with crispy skin, juicy on the inside and loads of flavorful juices both from the roasting process and resting time.
When your chicken roast creates it's own juices you know that your roast is a success. With pan juices that have accumulated from the roast, crispy skin and tender meat with a hint of lemon you can be proud to serve this to anyone.
What you will need for this juicy, crispy skin chicken roast;
When you roast chicken you want to get as much juicy slices of breast, thigh, drumsticks, wings and as much flavor throughout.
- Chicken - Fresh chicken that's been already cleaned as in giblets removed.
- Potatoes - Washed and peeled. Leave them whole if they're not too big.
- Lemon wedges - or use them used lemon after squeezing it for the chicken
- Olive oil - extra savory flavor
- Chicken spice - Use your favorite chicken spice or visit our shop for our 100% natural & flavorful 13 spices non irradiated spice jar.
- Salt & pepper seasoning - Smell & Taste non irradiated basics collection
- Butter - use the unsalted butter or use less salt on the chicken
- Liquid - White wine, stock or water - to help create those juices during cooking and to keep the chicken moist and tender.
How To Roast Chicken
Once you have your roast ready to serve all that's left is to dig in and enjoy! That and having a wonderful Mashed Potato and Peas to serve it with.
- Take the chicken out the fridge before cooking
- Rinse and pat dry the chicken with paper towel
- Preheat the oven
- Combine the butter mix and generously rub the chicken
- Season the chicken generously
- Stuff the cavity and tie the leg ends
- Roast the chicken and baste 2x halfway through
- Rest the chicken before cutting into it
- Serve with pan juices
Please see the recipe card below for the full recipe.
This varies oven to oven and preference to preference but the general rule of thumb for roast chicken is for approximately 2kg to roast for 10 minutes on 220 and then an hour and 10 minutes on 180 C.
When my daughter made this chicken roast in my oven the heat proved too high for what she normally used in her own oven. So you have to keep checking your chicken to make sure it doesn't burn especially as you approach the end of the cooking time. She cooks her chicken on one temperature throughout without regulating it as I do and that works brilliantly for them.
If you are unsure, go with my recipe below - 10 minutes and then drop for an hour and a bit and follow the rest of the guidelines in this post for a super crispy roast. Thereafter depending on your own oven temperatures you will gradually use the temps that work for you.
More Chicken Roast Recipes
- Herb Chicken Roast
- Turmeric Chicken Roast & Potatoes
- Roast Chicken and Vegetable Roast, Juicy Tender and Delicious
- Roasted Sticky Chicken and Veggies
Dinner Roast Recipes
- Pork Roast With Crackling & Gravy
- Beef Brisket In A Spice Rub And Delicious Sauce
- Crispy Crackling Slow Roasted Pork Belly With Vegetables
Cooking The Roast With The Potatoes
Wash and peel discarding the peels. Use a blend of our vegetable and garlic and herb spices with olive oil and get them generously covered in the mix. Bake with the chicken at the same time. You will take them out about 15 minutes before the chicken is done. Check for doneness with a sharp knife, cutting into the potatoes with the tip of the knife.
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- 1.7/2.5 kg chicken
- 4 to 6 potatoes, washed and peeled
- ¼ cup olive oil
- 80 grams butter, unsalted
- 1 ½ tsps. chicken spice - 13 spices Smell & Taste
- ½ teaspoon salt & pepper - Smell & Taste
- 1 Zest of a small lemon
- 1 juice of a the zested lemon
- 2 fresh rosemary sprigs
- 1 cup white wine/stock or water
- 2 tbsps melted butter
- 3 tbsps. olive oil
- 2 tbsps. melted butter
- ½ teaspoon garlic and herb spice
- ½ teaspoon vegetable spice
- ¼ teaspoon salt and pepper
- Take the chicken out the oven 30 minutes before cooking.
- Drain the water from the potatoes and dry with a kitchen cloth. Mix the potato ingredients and coat them well making sure they are well covered. Set aside.
- Heat the oven to 220 degrees Celsius, rack in the middle.
- Place the chicken in the roasting pan and use your clean hands or a brush to get the butter and oil mix all over the chicken. Use a spoon to gently lift the skin by sliding it underneath the skin to loosen it up. Pour the juices under the skin (scoop with a spoon to get it in).
- Take the lemon wedges that you used (or cut another one up) and stuff the chicken with the wedges and rosemary.
- Tie the drumsticks (at the end of the leg) with kitchen string pulling them together and tuck the wings under the chicken.
- Give it another seasoning of salt and pepper.
- Add the seasoned and coated potatoes into the tray.
- Pour water, wine or chicken stock into the pan from the side (not over the chicken and potatoes)
- Pour melted butter over the top of the chicken.
- Roast for 10 minutes on 220 degrees and then turn down the oven to 180C and roast for a further 1 hour 10 minutes.Don't forget that during the cooking process you need to take it out and baste the chicken. (use a spoon to scoop the liquid and pour over the chicken) This should be done about halfway through the first hour and then towards the end again.
- Cut and discard the string and serve with poured remaining juices over the chicken.
- The chicken is done when the juices run clear when you pierce the drumstick and the body or even on the inside part of the drumstick. Clean juices, it's done.
- Rest the roast chicken for 15 minutes, uncovered to maintain the crisp skin!