My hubby is Italian, so when he started going out with me it took him a while to get used to my family’s regular roast dinners. We do a roast for celebrations, for Sunday dinner or for no reason other than a roast is delicious.

There isn’t anything much better than a roast chicken dinner on a Sunday night. It’s cheap, tasty and easy to prepare. Chicken soaks up the flavour of whatever you put with it. My roast chicken recipe is packed with flavour from sage, thyme, lemon and garlic. Yum!

Roast chicken recipe


1 whole chicken
1 tablespoon sage leaves
10 sprigs thyme leaveszest and juice of 1 lemon
4 garlic cloves
3 tbsp olive oil
3 onions, peeled and cut in half
potato, sweet potato, pumpkin and carrot, peeled and cut into roasting pieces (prepare enough for your family)


Preheat the oven to 200C.

Place the sage, the leaves from 5 sprigs of thyme, garlic, lemon zest, lemon juice and 2 tbsp olive oil in a food processor and blitz until chopped and combined.

In the bottom of a roasting pan place the onion halves in the centre with the remaining sprigs of thyme on top. Sit the chicken on top of the onion and thyme. Using a pastry brush, cover the chicken with the contents from the food processor. Make sure the chicken is completely covered. Pour the final tablespoon of olive oil over the top of the chicken.

Place the chicken into the hot oven. You will need to cook the chicken for 30 minutes per 500g. One hour before the cooking time is up, add the remaining vegetables to the bottom of the pan. They will cook in the juices from the chicken and be so delicious!

When the chicken is cooked through, remove it from the oven, cover with aluminium foil and allow to rest for 10-15 minutes. Then you can carve and serve topped with the juices from the pan.

Do you have a favourite roast? How do you cook a roast chicken?


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