Speedy roast chicken

    1 hour 15 min

    A well-seasoned chicken is cooked at a high heat for a speedy roast that leaves the bird moist and flavourful.

    866 people made this

    Serves: 8 

    • 1 whole chicken
    • 1 tablespoon olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon paprika
    • 1/8 teaspoon cayenne pepper

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 230 C / Gas 8.
    2. Put chicken into a small roasting tin. Rub with olive oil. Mix the spices together and rub into the chicken.
    3. Roast the chicken in the preheated oven for 20 minutes. Lower the oven temperature to 200 C / Gas mark 6 and continue roasting 40 minutes, to a minimum internal temperature of 85 C. Remove from oven and let sit 10 to 15 minutes, and serve.

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    Reviews in English (687)


    My son is a fried/roast chicken FREAK. He LOVES this and it's so easy! I cook the bird breast-side down for first 20 minutes and then flip it when I turn the heat down. Perfect every time! Kimar says "Good, but nothing to rave about" ?? I'd like to know what they would "rave about."  -  22 May 2009


    Altered ingredient amounts. GREAT spice. Double it and rub it UNDER the skin (then get rid of the skin - no one needs it anyway). And MOST important: COOK THE CHICKEN BREAST DOWN! You will not BELIEVE how amazing the breast meat is. I mean, better than dark meat usually is moistness wise. The skin on the breast won't brown or look pretty...but we're not eating that anyway, right? If you have to have a crispy breast flip it over for the last 15 min of cooking.  -  18 Jul 2008


    Altered ingredient amounts. Didn't measure the oil, just made sure the bird was covered in oil (not drownding, though) and then rubbed the ingredients into the skin -made it crispy and yummy!  -  22 May 2009