Eat in Colour – Succulent Roast Chicken

Easy roast chicken

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 5 mins


Succulent roast chicken flavored with fresh rosemary, garlic and lemon and cooked with white wine. So easy and absolutely delicious.

Course: Chicken, Dinner

Servings: 4 -6


  • 1 x 1.8-2kg free range/organic chicken
  • 2 onions quartered
  • 8 garlic cloves
  • 1 cup white wine
  • 1 cup chicken stock
  • fresh rosemary

for the rub

  • 2 sprigs fresh rosemary
  • 2 garlic cloves
  • zest and juice of 1 lemon reserve lemon
  • salt & pepper to taste
  • 4-5 tablespoons olive oil


  1. Pre-heat the oven to 200ºC.
  2. To make the rub, finely chop the rosemary and garlic then mix with the lemon zest and juice, salt, pepper and olive oil.
  3. Rub the mixture over the chicken, loosening the skin gently and pushing some of the rub under the skin.
  4. Place the reserved lemon in the cavity of the chicken then place the chicken in a oven-proof dish.
  5. Add the onions, garlic cloves and extra rosemary then pour in the wine and chicken stock.
  6. Place the chicken in the oven and immediately turn the temperature down to 160°C.
  7. Allow to roast for 45 minutes until almost cooked through then turn the heat up to 220°C to allow the skin to crisp up.
  8. When the chicken is golden brown and cooked through, remove from the oven and allow to rest for 10-15 minutes before carving and serving.