This chicken does best when prepped 24 hours in advance. If that’s not doable, season and chill at least 8-10 hours before cooking for crispier skin and more flavourful chicken.
Set chicken on a clean plate then wash hands with hot soapy water. Melt butter and drizzle over the skin of the chicken and brush to distribute evenly. Season the exterior and interior cavity of the chicken with salt and black pepper.
Insert the lemon and fresh rosemary into the cavity. Set the chicken in the fridge uncovered (this allows the chicken to dry out a bit, which helps it crisp more when roasting). Wait 24-36 hours ideally or at least 8-10 hours to cook.
Preheat oven to 450°C F (232°C). Get out a large rimmed roasting pan or cast-iron skillet. If adding vegetables add carrots and potatoes to the pan. Drizzle with a bit of oil and season well with salt and pepper. Then toss to combine.
Arrange the vegetables around the perimeter of the dish, then add the chicken breast side up, in the centre.
Bake uncovered for 45 minutes to 1 hour 15 minutes or until the exterior is crispy and golden brown and chicken is cooked through.
Remove from oven and let chicken rest for about 10-15 minutes before serving.
To slice the chicken, use a sharp knife to remove the wings and the thighs. Then slice down either side of the breastbone and thinly slice the breasts into 1/4-inch serving portions. Use hands to carefully remove any other parts of meat from the bones.
To serve, arrange the carrots and potatoes on a serving platter and top with pieces of chicken.
|Macro (Per serving)||Gram||Kcal||%|
- 14-1.8kg whole chicken
- 28g melted butter
- 2-3tsp sea salt
- 1-2tsp black pepper
- 1 small lemon, rinsed and quartered
- 4 sprigs of fresh rosemary
- 128-256g carrots, chopped into large chunks
- 150-300g small golden potatoes, cut into large quarters or halves
- 30ml avocado oil
- Sea salt and black pepper to taste