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Roast Chicken

If I could only ever eat one dish again, it would be roast chicken. I just love everything about it, from crispy chewy vegetables to leftovers for days!

We actually first started cooking roast chicken to accommodate our budget and meal prepping. It's so versatile I can get 8-10 meals out of it, plus use the bones for stock.

With the leftovers you can create so many new dishes! Including:

- Instant soup; just add veggies and broth

- Chicken pot pie; stir the leftover chicken meat through with some stock, peas, onion, and other veg. Then top with sweet potato mash and finish off in the oven

- Chicken Salad

- Chicken Pasta

Anyway! I could go on, I won't, here's the recipe:


- 1 whole chook

- 1 whole mandarin/ orange or lemon

- 1 onion

- 1/4 pumpkin

- 2 potatoes

- 1/2 sweet potato

- Greens to steam

- Salt and Pepper


  1. Preheat the oven to 200°C

  2. Prepare the onion, pumpkin, potatoes and sweet potato by chopping them into medium sized pieces and then popping them onto the bottom of a large roasting dish

  3. Grab the chook and sit it on top of the vegetables, breast side down.

  4. Chop your citrus of choice into 3 pieces, then put it inside the chicken, skin and all. This will steam whilst cooking, giving the chicken a moist and slightly citrus flavour.

  5. Finish the chicken off with a generous sprinkle of salt and pepper

  6. Pop it in the preheated oven for 90 minutes. Check the chook, and cook for additional time if needed. To know if the chicken is cooked, the liquid should run clear when you cut into the chicken, and there should be no clear/ pink/ raw chicken meat. If in doubt, cook it further!

  7. 15 Minutes before plating, put your greens on the stove to steam.

  8. Plate up and enjoy!


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