• 6
  • 25
    Min Prep
  • 150
    Min Cooking
Family Roast Chicken
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Recipe video Summer-on-the-balcony roast chicken


  • 1 Family Roast Chicken (about 2kg), pat dry with paper towel
  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika
  • Frozen sweet potato fries, to serve
  • Salad of butter lettuce, cherry tomatoes, avocado and vinaigrette, to serve


    Summer stuffing:

  • 125g butter
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 3 cups roughly torn ciabatta
  • ¼ cup chopped basil
  • ¼ cup chopped sage
  • ¼ cup rosemary leaves
  • 2 tablespoons chopped thyme
  • Salt and pepper, to taste


1. Preheat the oven to 180°C. 




2.  To make the stuffing, melt the butter in a frying pan over medium heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and cook a further minute. Remove from the heat.


3. In a bowl combine the ciabatta, onion mixture, herbs and seasonings. Fill the cavity of the chicken with the stuffing, then tie the legs to secure.


4.  Lightly grease a baking dish with a small amount of oil. Cover the chicken with remaining oil and sprinkle the chicken with smoked paprika. Season with salt and pepper.


5. Bake the chicken for 25-30 minutes per 500g, or until internal temperature reaches 75°C. You can also check the chicken is cooked by inserting a knife just above the leg, the juices should run clear. When cooked, wrap the chicken lightly in foil and allow to rest for 10-15 minutes. Add the sweet potato fries for the last 40 minutes of cooking.


6. Carve the chicken and serve with the stuffing, sweet potato fries and the salad.


Note: A seasoned/stuffed chicken will take longer to cook. Allow 25-30 minutes per 500g plus an additional 30-40 minutes extra for the seasoning.

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