Perfect Roast Chicken with Nice Crispy Skin

Get yourself a nice whole chicken, this one was free range organic and was in the seasonal box I received from The Well Hung Meat Company, from the lovely people at Knorr.

Chicken is so very easy to cook, all you need is a non-stick baking dish a little olive oil salt and black pepper. I like to put a couple of slices lemon inside the chicken along with a few sprigs of thyme. But of course it isn't vital - it's just what I like to do.

Perfect Roast Chicken with Nice Crispy Skin

As I said all you need is a chicken, a little olive oil, sea salt pepper and of course an oven would be good!

Half a lemon - sliced and a few sprigs of thyme are optional but the lemon helps to keep the chicken moist while cooking. The thyme is just a fancy thing, although it does smell oh so very nice too.

 Chicken ready for the oven

Yield: 1 whole chicken 

Perfect Roast Chicken

Preheat your oven to 190C/375F or Gas 5 for 2
Roast for 20 minutes per lb (450g) plus 10-20 minutes extra.
For example: For a 2.25kg bird it will be 1 hour and 50 minutes to 2 hours in total.


Remove your chicken from it's packaging and remove the giblets from the cavity if it came with them. Unless your going to get all fancy and make the gravy with them you can discard them as I do.

Rub the skin with a little olive oil, sea salt and black pepper.  Put the slices of lemon inside along with the thyme.

Leave it to come to room temperature for about 15 minutes before cooking.


Baste a couple of times during the cooking time and pour off any excess fat.

For the final 10 minutes of cooking, increase the heat to 220C/425F or Gas 7 just to get the skin nice and golden and crispy.

Pierce the bird in the thigh with a skewer and if it's fully cooked the juices will run clear. 

Then you can remove it from the oven onto a large plate and cover it with kitchen foil. Leave to rest for about 30 minutes before serving. 
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  1. I'm drooling! Your roast chicken looks so wonderful.

  2. Looks great Jan! I always add some garlic along with the lemon. I push butter under the skin on the breast along with some lemon zest, thyme and garlic slivers and then squeeze lemon juice all over and throw the spent lemons into the chicken cavity along with more thyme and garlic cloves. it is so scrummy. Your's looks perfect! So when do we get to read about your day with JC? Soon I hope! xxoo

  3. I love crispy skin chicken but have never tried cooking it at home! I will be definitely trying this recipe, thanks Jan.


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