Roast Chicken

This is what your Sunday lunch should include!

Contributed by Rajiv Kumar Wadhwa


  • 1 Full chicken with skin on.
  • 4 cloves of garlic. Peel and cut a few in long slivers. Leave about 12 cloves or more unpeeled.
  • 2 tsp- freshly crushed-coarse black pepper-is best.
  • 5 Potatoes, half boiled, peeled and halved or quartered.
  • Herbs as per taste.
  • Rosemary goes best with potatoes
  • 12 Lemons- large, halved or quartered depending on size
  • 2 tbsp butter
  • Salt to taste


  • Make small slits in skin of chicken. Put in slivers of garlic at various places.
  • Insert some black pepper as well in there. -good drizzle of oil all over chicken. Lots of black pepper all over.
  • Put chicken in roasting tray, throw potatoes, lemon, cloves of garlic and herbs all around chicken. More oil drizzled over it all
  • Throw in some butter for good measure.
  • Sprinkle salt to taste.
  • Cover tray with foil. Chuck the tray in hot oven about 190C  for almost an hour
  •  Check by inserting a knife or skewer in thickest part of thigh- if the juice runs clear-its done.
  • For last 15-20 minutes get the temperature high, remove the foil and let it all crisp up.

Let it stand for few minutes before carving.