Super Easy Roast Chicken

Yaaas! I wanna share this:

Every week, I get a call or a message from one of my friends which says, ‘I need a chicken recipe’. Just this week, a friend of mine called with the same request and unfortunately for her, my ‘I’ll call you back’ was quickly forgotten as I settled in for a nap. So for all my friends (and future friends on here) looking a for a quick recipe for some amazing chicken, here you go. My favourite thing about this chicken is it always goes a long way. I usually use it to host lunch when I have 6 or less people.

You will need

1 chicken (for size, I use the Kenchic 1.8 capon) separated into pieces

1 teaspoon salt

1 teaspoon black pepper

For the marinade

2 tablespoons dark soy sauce

1 tablespoon mustard (regular or dijon)

Juice of 1 lemon

1 teaspoon dried thyme

1 teaspoon paprika

1 tablespoon honey

2 tablespoons cooking oil (Broilers tend to have a lot of oil though so you can make the call on this one)

How to

Marinate the chicken a couple hours or 1 day in advance if possible. Mix in the soy sauce, mustard, honey, thyme and paprika in a small bowl. Salt and pepper the chicken then place into a plastic bag (even a paper bag works). Pour in the marinade. Tie up the bag and massage the marinade into the chicken making sure that all the pieces are covered. Place the bag into a bowl so it doesn’t drip and place in the fridge. Make sure you take it out an hour before cooking.


Preheat the oven to 170C. Once it’s hot, place your chicken on the tray. Don’t pour it out of the bag and onto the tray otherwise you will get all the liquid as well. Too much liquid in the tray will make the chicken stew rather than roast.


Turn the chicken at about 25 minutes and leave to cook for about another 15 minutes. Use the biggest piece to tell if it’s ready by cutting into it and making sure the juices are clear and not bloody. If you like, you can leave the chicken in for a couple more minutes with the heat turned up to crisp it but not for too long otherwise it will overcook or burn.


Serve with my summer salad and some roast potatoes!



Yaaas! I wanna share this:


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