In Home Chefs Club, Recipes

Serves:  4

Preparation Time:  15 minutes

Cooking Time:  1-1 hour 15 minutes


  • 1 whole roast chicken
  • 3 Tbsp butter, softened
  • Salt
  • Pepper
  • 1 orange, quartered
  • 1 lemon, quartered
  • 3 shallots, halved
  • Handful of thyme
  • 1 head garlic
  • 1l chicken stock


Preheat the oven to 180C.

Place the whole chicken in a roasting tray.

Spinkle some salt and pepper inside the cavity of the chicken, along with a tablespoon of butter. Stuff quarter of an orange, quarter a lemon, half a shallot (quartered), a few sprigs of thyme and 3 cloves squashed garlic into the cavity too.

Tie the legs together using string.

Rub the remaining 2 tablespoons over the chicken and season generously with salt and pepper. Slice the remaining onions into 1-2cm rounds and place in the tray. Place the chicken on top.  Halve the remaining oranges and lemons, squeeze them of the chicken and place them around the chicken, along with the remaining shallots, garlic and thyme. Every 15 minutes, spoon some of the cooking liquid in the tray over the chicken.

Place in the oven and roast for 1 – 1 hour 15 minutes, until cooked through. Insert a knife into the thickest part, the chicken juices must run clean.

Serve the chicken on a dish surrounded by all the ingredients in the tray.

Recipes developed and styled thanks to Lisa Clark Food Stylist

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