Roast chicken is a classic dish loved by many, and mastering the art of roasting a chicken is a rite of passage for any aspiring chef.
This guide is designed to walk you through every step of the process, ensuring that even those with no prior cooking experience can achieve a juicy, flavourful roast chicken that’s bound to impress.
We’ll be using measurements and ingredients commonly found in South Africa, and this recipe is tailored to serve four people.
Ingredients
Before we begin, let’s ensure we have all the necessary ingredients. For a perfectly roasted chicken to serve four, you’ll need:
- 1 whole chicken (approximately 1.5 to 2 kg)
- 30 ml olive oil (2 tablespoons)
- Salt and freshly ground black pepper (to taste)
- 15 ml dried mixed herbs (1 tablespoon, such as thyme, rosemary, and sage)
- 1 lemon, halved
- 4 cloves of garlic, unpeeled
- 1 large onion, quartered
- 4 medium-sized potatoes, quartered
- 4 carrots, peeled and cut into chunks
- 300 ml chicken stock (for the gravy)
Equipment
- Roasting pan
- Meat thermometer (optional but recommended)
- Carving knife and fork
- Aluminium foil
- Small saucepan (for the gravy)
Preparation
Preheat Your Oven
- Start by preheating your oven to 190°C. This ensures that your oven is at the perfect temperature by the time your chicken is ready to go in.
Prepare the Chicken
- Clean the Chicken: Remove any giblets from the chicken cavity and rinse the chicken inside and out under cold water. Pat it dry with paper towels.
- Season the Chicken: Rub the entire surface of the chicken with olive oil. Generously season with salt, pepper, and mixed herbs, ensuring you cover both the outside and the cavity.
- Add Aromatics: Place the lemon halves and two cloves of garlic inside the chicken cavity. These will release their flavours during cooking, infusing the chicken with a delightful aroma.
Prepare the Vegetables
- Season the Vegetables: Toss the potatoes, carrots, onion quarters, and the remaining garlic cloves in olive oil, salt, and pepper.
- Arrange in the Roasting Pan: Spread the vegetables in an even layer at the bottom of the roasting pan. These will act as a natural rack for the chicken, allowing hot air to circulate evenly.
Roast the Chicken
- Position the Chicken: Place the chicken breast-side up on top of the bed of vegetables in the roasting pan.
- Roast: Place the roasting pan in the preheated oven and roast for about 1 hour and 20 minutes, or until the juices run clear when you cut between a leg and thigh. The internal temperature should reach 74°C if you’re using a meat thermometer.
- Rest the Chicken: Remove the chicken from the oven and tent it loosely with aluminium foil. Let it rest for about 15 minutes before carving. This allows the juices to redistribute, ensuring your chicken is moist and delicious.
Carving the Chicken
- Remove the Legs and Thighs: Cut through the skin between the leg and body. Push the leg outward and slice through the joint to separate it.
- Remove the Breasts: Slice downwards along one side of the breastbone, then angle your knife to cut the breast meat away from the rib cage. Repeat on the other side.
- Serve: Arrange the carved chicken on a platter with the roasted vegetables around it.
Making the Gravy
- Collect the Juices: After removing the chicken and vegetables, pour the juices from the roasting pan into a saucepan.
- Thicken: Bring to a simmer and slowly add a mixture of cornflour and water (about 15 ml of each) to the simmering juices, stirring continuously until the gravy thickens.
- Season: Taste and adjust the seasoning with salt and pepper as needed.
Serving
Serve the roast chicken and vegetables hot, accompanied by the homemade gravy. This dish pairs wonderfully with a simple green salad and a glass of your favourite South African wine.
Tips for Success
- Let the Chicken Come to Room Temperature: Take the chicken out of the fridge about 30 minutes before you plan to cook it. Cooking the chicken from room temperature ensures more even cooking.
- Baste for Extra Moisture: Halfway through cooking, baste the chicken with its own juices. This adds moisture and flavour.
- Check for Doneness Properly: Besides checking the internal temperature, you can also pierce the chicken thigh; clear juices (not pink) indicate it’s done.
Best Side Dishes Roast Chicken
Garlic and Herb Roasted Potatoes
Garlic and Herb Roasted Potatoes are the quintessential side dish for a South African roast chicken.
Begin by quartering small, firm potatoes and tossing them with olive oil, minced garlic, and a generous sprinkle of dried herbs like rosemary, thyme, and parsley.
Season with salt and cracked black pepper to taste.
Roast them in a preheated oven at 200°C until they’re golden and crispy, usually around 40-45 minutes, turning once halfway through.
Green Bean Almondine
Green Bean Almondine offers a fresh, crunchy contrast to the rich flavors of roast chicken.
To prepare, blanch fresh green beans in boiling water for a few minutes until they’re bright green and tender-crisp, then plunge them into ice water to halt the cooking process.
In a skillet, sauté slivered almonds in a bit of butter until golden, then add the drained green beans, tossing to coat.
Season with a touch of salt and a squeeze of fresh lemon juice for a zesty finish.
Creamy Mashed Potatoes
Creamy Mashed Potatoes are a heartwarming side that pairs beautifully with roast chicken, offering a smooth and comforting texture.
Begin by boiling peeled and cubed potatoes until tender.
Drain well and return them to the pot, adding a generous dollop of butter and a splash of warm milk or cream.
Season with salt and white pepper, then mash until smooth and creamy.
For an extra touch of luxury, a spoonful of sour cream or a pinch of nutmeg can be mixed in.
Honey Glazed Carrots
Honey Glazed Carrots bring a touch of sweetness to the table, complementing the savory roast chicken.
Start by slicing carrots into thick batons and steaming them until just tender.
In a pan, melt a little butter and add a generous drizzle of honey, allowing it to caramelise slightly.
Toss the steamed carrots in the honey butter, seasoning with a pinch of salt and a sprinkle of fresh thyme leaves.
Sautéed Spinach with Garlic
Sautéed Spinach with Garlic is a quick and healthy side that adds a vibrant green and a garlicky punch to the meal.
Heat a splash of olive oil in a large pan, add minced garlic, and sauté until fragrant.
Add washed and drained fresh spinach leaves, turning them in the garlic oil until they just begin to wilt.
Season with salt and a squeeze of lemon juice for brightness.
Butternut Squash Puree
Butternut Squash Puree offers a velvety and slightly sweet side option that pairs wonderfully with the depth of flavor in roast chicken.
Roast cubes of butternut squash in the oven until caramelized and tender.
Blend the roasted squash with a knob of butter, a splash of cream, and a hint of cinnamon or nutmeg for warmth.
Season to taste with salt and pepper.
The puree’s silky texture and sweet, earthy flavor profile make it an elegant and comforting addition to your dinner plate.
Traditional South African Yellow Rice
Traditional South African Yellow Rice is a flavorful and aromatic side dish that adds a unique twist to the roast chicken dinner.
Simmer long-grain rice with turmeric and a cinnamon stick, adding a few raisins for sweetness and a splash of vinegar for a slight tang.
Once cooked, fluff the rice and remove the cinnamon stick.