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.

By Chef at Large Member

Would you like to contribute an article to CaL. If you're alright with a 'thank you' in lieu of monetary compensation, we welcome your articles. Whenever you're done, send the article, along with relevant photos to If we like them, we'll publish them and let you know when they're live!