Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A whole chicken, salt and a hot oven. Leftovers for days.
About 5 minutes hands-on, then 80 minutes roasting and 15 minutes resting.
Equipment: Roasting tin
Measures and names
Ingredients
- 1 whole chicken, about 1.6 kg
- Salt
Optional extras
- 1 lemon, halved, inside the chicken
- 1 bulb of garlic, halved
- A few sprigs of thyme or rosemary
- A knob of butter on the breast (not dairy-free)
Method
- Heat the oven to 200°C (fan 180°C). Pat the chicken dry and season all over with salt. Add any extras.
- Roast for about 80 minutes (20 minutes per 500 g plus 20 minutes), until the juices run clear and the thickest part of the thigh reaches 75°C.
- Rest under loose foil for 15 minutes, then carve.
Swaps and tips
Keep the carcass for Simple Bone Broth. Cooked chicken keeps in the fridge for 3 days.
Add carbs for the family (optional)
For the family, roast potatoes in a separate tin for the last 45 minutes.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 45 g | 0 g | 0 g | 32 g | 480 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
