Roast chicken

  • Difficulty: easy
  • Temperature: 180°C
  • Time:  85 minutes
  • Function: easy baking


Serves 4/6

1250 g locally produced chicken

3 peeled shallots

1 lemon

1 sprig of rosemary

Sage and thyme as required

1 bay leaf

Salt as required

Pepper as required

Total weight: 1250 / 1400 g


Prepare the chicken, removing any feathers that are left and the giblets.

Wash it and leave it to drain.

Keep the chicken whole for this dish.

Chop the herbs: rosemary, thyme, sage and bay leaf.

Season the chicken with the salt, pepper, oil and chopped herbs.

Put the other flavourings inside the cavity: the lemon rind, shallots, salt and pepper.

Place the chicken on the roasting tray.

Select the "whole chicken" automatic recipe from the oven menu, place in the oven and switch on.

There is no need to preheat the oven.

Once cooked, remove from the oven and cut into pieces before serving.

Chef's top tips

This type of recipe does not allow for potatoes to be cooked in the oven at the same time.

For an even tastier chicken, brush with mustard thinned with white wine and dust with curry powder, or if you like hot and spicy food, add some paprika and chilli, with some unpeeled garlic cloves.

The garlic, with its peel still on, can be crushed and placed in the cavity of the chicken, and this way it remains juicy and pungent.

For this recipe place the dish on level 3