’45 minute’ Herb Roasted Chicken

Preparation time
5 mins
Cooking time
45 mins
4 people
Meal course
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’45 minute’ Herb Roasted Chicken

This recipe always amazes people when I post pictures on my instagram about it. How can you cook a roast dinner in 45 minutes??
Easy, that’s how. Follow my recipe to the letter and it will work, trust me – I’ve cooked and tested this more times than I could count. This is also the easiest chicken in the world to carve. It’s just such a win-win.
Add a few steamed veggies into the mix and you’ve got a traditional Roast Chook in less than an hour.
If you use a larger chook, just add an extra 5 minutes to the cooking time per extra 250gms.
Also, don’t use some crappy gravox powder, take the extra few minutes to make my gravy recipe and you will be amazed at the absolute deliciousness of it all.



1.2kg Whole free-range Chicken
1 large bunch of Rosemary
1 large bunch of fresh Thyme
1 large Brown Onion
500gms all-purpose Potatoes
Olive Oil
Salt and Pepper

Easy Chicken Gravy

2 cups Good Quality Chicken stock
3 tbs Corn Flour
Salt and Pepper


  1. Pre-heat your fan-forced oven to 210°c and line a flat tray with baking paper.
  2. Using a pair of kitchen scissors, cut the backbone out of your chook and then press on the breast bone to flatten.
  3. Slice the onion into 1cm slices and arrange each onion slice side-by-side in the middle of your lined tray. Reserve a few sprigs of each herb and then arrange the remaining bunches on top of the onions.
  4. Cut the unpeeled potatoes into small even sized wedges and place into a bowl. Finely chop the reserved herb sprigs and mix together with 4tbs of Olive Oil. Season well. Rub the herb oil on the entire inside and out of the chicken and then add any remaining oil to the potato wedges. Place the chicken skin side up on the bed of herbs and onion, and then carefully arrange the wedges around it. Place the tray in to the top of your pre-heated oven and roast for 45 minutes.
  5. Meanwhile, make the gravy. Place the corn flour into a small bowl and add 3 tbs of chicken stock to make a paste. Heat the chicken stock in a saucepan. Once near boiling quickly whisk in your corn flour paste, continuously stirring to avoid lumps. Season really well with salt and pepper and then slowly simmer for 10 minutes.
  6. Once the chicken is cooked, remove from the oven to rest for 10 minutes and add any pan juices to your gravy. Serve with the wedges and gravy.

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