Roast chicken

Basic Roast Chicken

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The boys love roast chicken and I don’t mind cooking it for them.  Chicken inasal and peri-peri are sure hits but for some reason the most basic works best.  Salt and pepper, that’s all.

Roast Chicken

Browned, crisp skin.  Tender, succulent meat inside.

Roast chicken

Roast chicken

I like brushing melted butter with chopped herbs on the white meat.  I also spend a few minutes to make homemade gravy and I have happy, satisfied boys eating next to me.

Butter and Parsley

Basic Roast Chicken
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1k free range chicken, washed
  • Salt
  • Freshly ground pepper
  • Melted butter with chopped parsley to brush on cooked chicken (optional)
  • Potatoes, cut into wedges (optional)
  • Baby spinach leaves (optional)
  1. Preheat oven to 230 deg C.
  2. Dry chicken inside and out with paper towels. Rub the cavity with salt and pepper. Sprinkle salt and pepper on the insides of wings and thighs. Then truss the bird nice and tight. Then sprinkle salt and pepper all over. Place on a rack in a baking tray.
  3. In a bowl, mix 2 tbsp of olive oil with salt and freshly ground pepper. Add the potato wedges and mix to coat potatoes evenly. Arrange the potatoes around the chicken.
  4. Roast for 60 minutes (I usually follow 30 minutes per 500g). An option that I sometimes do is fan-grill setting at 190 deg C on the last 10 minutes. You may also remove the potatoes after 30 minutes or continue to roast with the chicken as desired.
  5. Remove chicken from the oven and let it rest for 15 minutes before removing the twine to serve with the baked potatoes and fresh salad greens. Beautiful when slapped with butter on white meat.
Prepare salad dressing, gravy or any sauce you want while chicken is in the oven. Or use the chicken juices on the pan to make your gravy. Dressing for the salad greens: 2 tbsp olive oil, 2 tbsp lemon juice, ½ tsp Dijon mustard, salt and freshly ground pepper. How to make gravy:



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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

5 thoughts on “Basic Roast Chicken

  1. oh yes, simply salt and pepper works great, too! i loved it the first time my late MIL served it to us! Not only me, but my son, too! i like the idea of adding in butter…YUM! drooling here, lol.

    appreciate much your taking the time to share and link over at Food Friday, Iska
    enjoy the rest of the week!
    maiylah recently posted Food Friday

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