Roast Chicken

Only 60 minutes to make

From The Widower’s Kitchen comes a roast chicken that doesn’t mess about. This bold, comforting dish is built on honest flavours and proper technique — no shortcuts, no pretence. A whole bird, lovingly seasoned with fresh herbs, lemon, and garlic, roasted to golden perfection with a crispy skin and rich, savoury juices. It’s the kind of meal that speaks of warmth, tradition, and care — whether you’re feeding a quiet table for one or gathering a few close souls. Straightforward, satisfying, and full of heart — just how we like it.

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Ingredients

  • 1 whole chicken (about 1.5–2 kg)

  • 1 lemon, halved

  • 1 bulb of garlic, halved horizontally

  • A few sprigs of fresh thyme (or rosemary)

  • 2 tbsp olive oil or melted butter

  • Salt (preferably sea salt)

  • Freshly ground black pepper

  • 1 onion, quartered (optional, for roasting underneath)

  • 2 carrots, roughly chopped (optional, for roasting underneath)

  • 2 sticks of celery, roughly chopped (optional, for roasting underneath)

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