Really easy roast chicken

Really easy roast chicken

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(2 ratings)


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Cooking time

Prep: 25 mins Cook: 1 hr, 20 mins

Skill level



Serves 4 with leftover chicken

Kids can help prepare this roast complete with carrots and potatoes, plus assist in making the lemony gravy to serve on the side.

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 1 whole chicken, about 1½ kg
  • 1 lemon, halved
  • 2 garlic cloves
  • thyme or rosemary sprig, if you have it
  • 50g soft butter
  • 800g very small salad potatoes, such as Charlotte, halved if you can only find large ones
  • 350g small Chantenay carrots, or 3-4 regular carrots. cut into chunks
  • 1 tbsp olive oil
  • 300ml chicken stock
  • 1 tbsp low-salt soy sauce

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  1. KIDS: The writing in bold is for you. ADULTS: The rest is for you. Cut the string off the chicken. Heat oven to 220C/200C fan/gas 7. Get your child to use a pair of scissors to cut the elastic or string holding the chicken together.
  2. Stuff the chicken. Stuff the lemon halves in the cavity of the chicken with the garlic and herb sprig (if using).
  3. Time to get your hands mucky. Sit the chicken in a large roasting tin and use your hands to smear the butter all over it.
  4. Easy-peasy vegetables. Tip the carrots and potatoes into a large bowl, drizzle over the oil and toss everything together with your hands.
  5. Scatter the vegetables around the chicken. Scatter the vegetables in an even layer around the chicken, then season everything. Put the chicken in the oven and roast for 30 mins. Remove from the oven and give the vegetables a stir, reduce the heat to 200C/180C fan/gas 6, then return to the oven for 50 mins more.
  6. Test if the chicken is cooked. Remove the chicken from the oven. Using a cloth, pull the leg – if it easily comes away from the body, there is no sign of pink and the juices run clear, the chicken is cooked. If you have a digital cooking thermometer, it should read above 70C. Take the chicken out of the tin.
  7. Make a lemony sauce. Scoop the vegetables into a serving dish. Using a spoon or a pair of tongs, remove the garlic, lemon and herbs from the chicken and put them in the roasting tin. Squash them down well with a potato masher to release all the juice from the lemons.
  8. Strain the sauce. Pour in the chicken stock and soy sauce and give it all a good stir. Get the child to hold a sieve over a jug while you lift up the pan and strain the juices into the jug. If you want it piping hot, reheat in a pan or in the microwave.

Recipe from Good Food magazine, February 2014

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esmall's picture
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This is a great recipe - but next time I won't add the vegetables until after the first 30 minutes when you drop the temperature down to 180 to avoid them being over done.

serras's picture

I just wanted to say that my son has made this dish a number of times and it's a family favourite - the chicken stays beautifully moist and it is easily achievable, all I can say is maybe we keep the vegetables a bit bigger. If he's been a bit heavy-handed with the butter the gravy can be a bit greasy, but on the whole a great recipe - don't be put off!

Cookie Wifie's picture

I am so glad that I do not have children who may have attempted to do this recipe. After 30 minutes at 200C (fan), the vegs were turning black. Once I had lowered the heat to 180C I left the vegs in the oven for only a few more minutes, and then fished them out before they were completely frazzled. I re-heated them in the microwave when the chicken was ready. What a disappointment this recipe may have been to children who may have been encouraged to try it. I personally ought to have known better than to try it, for the norm for roasting vegs is 180C (fan) for about 40 minutes. I know my oven and class myself as an experienced cook. DO NOT BE TEMPTED TO TRY IT.