Roast Chicken Recipe For Perfection

Everyone has their own, perfect way to cook roast chicken. I think mine is best of course – but give it a try to see if I am right!

Growing up, we had roast chicken most Friday night’s. This tradition started off at my grandmother’s house. My mom made sure to continue it when she passed away. And it is the meal I most love to cook for the children.

Roast Chicken
Roast Chicken
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Roast Chicken


  • 1 free range chicken
  • 4 chicken wings
  • 1 handful of mixed herbs - tarragon flat leaf parsley, dill
  • 2 cloves garlic cut in half
  • half a lemon
  • Salt and freshly ground black pepper to season
  • paprika
  • olive oil or duck fat if you have


  • Preheat the oven to 180° Celsius
  • rinse the inside and the skin of the chicken under cold water
  • pat dry and season the cavity with salt and black pepper
  • lightly coat the skin with olive oil or duck fat
  • season with salt, black pepper and paprika
  • stuff the cavity with the herbs, garlic and lemon
  • season the chicken wings with salt, pepper and paprika
  • place the chicken wings into the roasting pan and rest the chicken, breast side down on the wings
  • cook, together with your choice of vegetables for between 90 minutes to 2 hours, depending on the size of the chicken

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