Roast chicken

Ingredients 9
Servings 4


  • 1
    large whole chicken, cleaned
  • salt and pepper
  • 1
    onion, halved
  • few sprigs of fresh marjoram
  • few springs fresh thyme
  • 2
    cloves garlic, crushed
  • 1
    lemon, sliced
  • 30
    chicken stock powder
  • 30
    olive oil


Preheat the oven to 180 ºC. Season the chicken well with salt and pepper and insert the onion halves into the cavity. Carefully insert your fingers under the skin of the chicken to loosen it. Insert sprigs of herbs, garlic and lemon pieces under the skin. Secure the skin with cocktail sticks and truss with string or raffia is necessary. Place the chicken on the rack of a roasting tin, season with extra salt, pepper and the chicken stock powder. Drizzle with olive oil and roast for about 1 hour or until done. The chicken is done when the juices run clear when the bird is pricked. Garnish with extra marjoram.

Read more on: poultry  |  roast

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