Best Roast Chicken

When the weather’s cooler, there’s nothing like a comforting roast meal to warm you up!


  • 50g butter
  • 1 onion, finely chopped
  • 3 cups fresh breadcrumbs
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh rosemary, chopped
  • Juice and finely grated zest of 1 lemon
  • 1 egg, beaten
  • 2-3 garlic cloves, crushed
  • 1 tsp paprika
  • ½ a tsp sea salt
  • ¼ of a tsp fresh ground pepper
  • 1 tbsp olive oil
  • 1.5 kg chicken


  1. Preheat the oven to 190°C.
  2. Melt the butter in a frying pan over a medium heat, add the onion and cook for 5 minutes to soften. Add half the thyme and rosemary and cook a further one minute. Remove from the heat and stir in the lemon juice, bread crumbs and egg and season with salt and pepper. Set aside.
  3. In a small bowl, mix together the remaining thyme, rosemary, garlic, lemon zest, half the paprika, salt, pepper and the olive oil.
  4. Gently slide your hand under the skin of the chicken to loosen, trying to get into the leg and thigh as well and being careful not to split the skin. Massage in the herb and oil mixture rubbing it over and under the skin.
  5. Place the chicken in a roasting dish lined with MONO Magic Non-Stick Foil (dull side facing the chicken) and stuff with the stuffing then sprinkle with the remaining half teaspoon of paprika.
  6. Roast for 1 hour and 20 minutes or until cooked through, basting occasionally with the pan juices.

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