Roasted Pasture Raised Chicken

Our favourite roast chicken recipe, EVER!

Our all time favourite roast chicken recipe

Roasted Pasture Raised Chicken

Checkout this recipe, we haven’t been able to beat it yet!

A year or so ago we discovered this Roast Chicken recipe by Nagi at RecipeTin Eats. We’ve tweaked it over time to our own tastes, and I’ll add ours below and a link to the original recipe 🙂

The most important part is the cooking time: 10 minutes at 220C and then 20 minutes for every 500g at 180C!

We love the lemon and the butter, and find the honey rounds out the flavour (our kids ask for it all the time), but we experiment with different herbs and flavours, herb salts and spice mixes!

The original recipe also calls for wine in the pan, but frankly I prefer to drink the wine, and prefer the flavour with our homemade stock in the pan, so we use that instead.

Would love to hear what you think if you give the recipe a try! Its perfect with sides of twice cooked roasted potato, roasted pumpkin, carrot and loads of greens.


  • ▢ 1.8 – 2.8 kg whole chicken (patted dry)
  • ▢ Salt and pepper
  • ▢ 1 lemon, quartered
  • ▢ 3 rosemary sprigs

Herb Butter:

  • ▢ 100 g butter melted
  • ▢ 4 garlic cloves (minced)
  • ▢ 2 tsp rosemary (finely chopped)
  • ▢ 2 tsp honey (room temperature)
  • ▢ 1/2 tsp salt & black pepper

Under the Chicken in Pan:

  • ▢ 1 cup chicken or vegetable stock (low salt)
  • ▢ 1 onion (quartered)
  • ▢ 1 garlic bulb (halved horizontally)

1.     Remove the chicken from the fridge 20 minutes before preparing.
2.     Preheat oven to 220C (or 200C for fan/convection). 
3.     Combine butter ingredients. Add the juice from a whole lemon.
4.     Place the chicken in the roasting pan and use a spoon to loosen skin. 
5.     Hold chicken upright, and spoon butter ingredients under skin.
6.     Stuff the chicken with used lemon wedges and rosemary sprigs.
7.     Tie drumstick ends with string and cover ends of legs with foil.
8.     Season with salt and pepper.
9.     Place onion and garlic in the pan, pour stock in the pan, and place chicken on top.
10.  Roast for 10 minutes in the oven. Change oven temperature to 180C (all oven types) and roast for a further 20 minutes for each 500grams. Baste every 30 minutes or so.
11.  Remove from the oven and rest uncovered for 15 minutes.
12.  Make a gravy with the pan juices, or serve with the pan juices alone. Serve with your favourite side dishes. 

I hope you enjoy the roast as much as we do, happy cooking!


Link to the original recipe from Nagi at RecipeTin Eats:

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