Roast Chicken
This wholesome roast chicken is a heavenly mix of spices and herbs that is sure to delight the entire family.
Chef Vicky Ratnani's Roast Chicken recipe

- 2

Cooking Time

-45-55 Mins


- Medium

Preparation Time

- 30 Mins


  • 4 carrots
  • 4 celery
  • 2 leeks
  • 2 onions
  • 1 lemon
  • 15 garlic cloves
  • 2 tsp paprika powder
  • A few thyme sprigs
  • A few rosemary sprigs
  • 2 tbsp olive oil
  • salt
  • 5 tbsp butter
  • water
  • A few chives
  • lemon juice


  1. 1

    On a baking tray put chopped carrots chopped celery stalks, chopped leeks, chopped onions, chopped lemon, thyme and make a vegetable bed.
  2. 2

    For the marinade, in a mixer add garlic, paprika powder, thyme, rosemary, olive oil, salt to taste and blend.
  3. 3

    Put the marinade on the chicken.
  4. 4

    Stuff the chicken with herbs, add salt to taste, prepared stuffing of chopped carrots, chopped celery leaves, chopped leeks, chopped onions, chopped lemon and rosemary.
  5. 5

    Grease the chicken with butter from all sides stuff some butter under the skin of the chicken as well.
  6. 6

    With a skewer, enclose the chicken, Put the remaining marinade on the chicken thoroughly, on every side and place it on the baking tray.
  7. 7

    Put some water in the tray and bake it in the oven at 180 C for 45 to 55 minutes.
  8. 8

    Once cooked, remove it from the oven, put it on a serving plate.
  9. 9

    Squeeze the juice of roasted lemons on the chicken place vegetables alongside, garnish with chives and serve.
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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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