Juicy Roast Chicken

Ingredients

• 1 wholechicken, washed and patted dry
• A dashcinnamon
• A dashground paprika
• To tastesalt and pepper
• 1 large heaped tablespoonTruBlue garlic butter, melted
• Enough to coat and marinateolive oil
• 2 tablespoonslemon and pepper spice
• 2 tablespoonsherb and garlic spice
• A dashVegeta stock powder

Instructions

1. 1

   Season the chicken

   Put the chicken in a large bowl. Sprinkle cinnamon over it and massage in some olive oil, then rub in the remaining spices and seasonings. The quantities are approximate, so adjust them to suit your taste.

2. 2

   Chill the chicken

   Set the chicken breast-side up in an oven-safe pan. Spoon the melted garlic butter over it, drizzle with more olive oil, then refrigerate for at least 1 hour.

3. 3

   Preheat the oven

   Take the chicken out of the fridge and leave it aside while the oven heats to 190°C.

4. 4

   Roast covered

   Cover the pan with foil and bake the chicken for 1 hour.

5. 5

   Brown the chicken

   Remove the foil and baste the top with the pan juices. Return the chicken to the oven for another 25–30 minutes, until golden and cooked through.

6. 6

   Rest and serve

   Take the chicken out of the oven and let it rest for 5 minutes before serving. The recipe suggests serving it with tinned Gravox chicken gravy.

What is roast chicken?

Roast chicken is a whole bird cooked in the oven until the meat is tender and the skin is browned. This version uses a mix of cinnamon, paprika, lemon and pepper, and herb and garlic seasoning for a savoury, warmly spiced finish.

The recipe does not specify a particular regional origin. Its approach is straightforward: coat the bird in oil and seasoning, let the flavours sit, then roast it covered before uncovering it to colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 43g protein, 2g carbs, 28g fat.

Most of the protein and fat come from the chicken and garlic butter, while the seasonings contribute very little energy; the chicken skin and any extra oil affect the fat content. Serve with vegetables alongside a modest portion of potatoes or bread to make a balanced plate.

The seasoning blend

Warm spice: cinnamon and paprika bring gentle warmth, while the lemon and pepper and herb and garlic seasonings give the chicken its main savoury notes.

Stock powder: a dash of Vegeta adds a salty, savoury element, so taste the seasoning mix before adding extra salt.

Coating and marinating

Even coverage: rub the oil and seasonings over the whole bird so the breast, legs and sides are all coated. Melted garlic butter goes on top shortly before chilling.

Chill time: refrigerate the seasoned chicken for at least 1 hour as directed. Keep it covered or in a suitable container, and avoid leaving raw chicken at room temperature while it marinates.

Covered first, uncovered later

Covered roast: foil covers the chicken for the first hour of baking. This gives the bird time to cook before the final browning stage.

Final colour: remove the foil, baste the top with the pan juices and roast for another 25–30 minutes. The recipe gives a visual cue of a golden surface, but cooking time can vary with the size of the bird and the oven.

Checking when it is cooked

Doneness: check the thickest part of the meat with a food thermometer, without touching bone; poultry should reach 74°C. If it has not reached that temperature, continue roasting and check again.

Resting: leave the chicken to rest for 5 minutes after roasting, as the recipe specifies. This also gives you a moment to prepare the gravy and sides.

What to serve alongside

Gravy: the recipe suggests tinned Gravox chicken gravy. You can also spoon some of the roasting juices over the chicken at the table.

Sides: serve with roast potatoes or bread for a hearty meal, and add green vegetables or a salad for freshness.

Recipe notes & tips

• Pat the chicken dry before seasoning so the oil and spices cling to its surface.
• Use a roasting pan large enough to hold the chicken without crowding it.
• Taste the seasoning before adding more salt, since the stock powder and spice mixes may already be salty.
• Baste carefully after removing the foil, using the juices collected in the pan.
• Check the thickest part of the chicken with a thermometer rather than relying on colour alone.

Variations

• More lemon: add finely grated lemon zest to the seasoning for a brighter aroma.
• Extra herbs: add chopped fresh thyme or rosemary before roasting.
• Gentler spice: reduce the cinnamon and paprika to a light dusting.
• Crispier skin: leave the chicken uncovered in the fridge briefly before seasoning, then roast as directed.
• Vegetable base: sit the chicken on roughly chopped onions and carrots in the roasting pan.

Common mistakes to avoid

• Skipping the drying: wet skin can make the seasoning harder to spread; pat the chicken dry first.
• Over-seasoning with salt: spice mixes and stock powder can be salty; taste and add salt gradually.
• Leaving the chicken uncovered too soon: keep it covered for the first hour as directed, then uncover for browning.
• Relying only on the timer: bird size and oven performance vary; check the thickest part with a thermometer.
• Cutting straight away: the juices can run out; rest the chicken for 5 minutes before carving.

How to store

Refrigerate leftover chicken in a covered container within 2 hours of cooking and use within 3–4 days. Reheat portions until steaming hot throughout, adding a splash of stock or gravy if the meat seems dry.

Frequently asked questions