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


- main course


- 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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