28/10/2026
🔥PRICE SLASHED NO 14 CHICKEN $8.75 EACH THIS WEEK 🔥
GREAT FAMILY MEAL AT A AFFORDABLE PRICE❤️
About 1 hr 15 min
Plus resting time
3–4 people
Depending on sides
Ingredients
1 size 14 whole chicken (approximately 1.4 kg)
2 tablespoons butter or olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried mixed herbs
2 cloves garlic, crushed
½ lemon
½ onion, cut into wedges
Optional: potatoes, carrots and pumpkin to roast alongside the chicken.
Method — step by step
1. Prepare the chicken
Preheat oven to 180°C fan bake or 200°C conventional. Pat the chicken dry with paper towels. Do not wash it.
2. Season
Mix the butter, salt, pepper, paprika, herbs and garlic. Rub over the whole chicken, including underneath the breast skin if possible. Put the lemon and onion inside the cavity.
3. Roast
Put the chicken breast-side up in a roasting dish.
Cook for approximately 1 hour 10 minutes to 1 hour 20 minutes. Start checking at 1 hour. Cooking time varies with the chicken and oven.
4. Check and rest
Ensure the thickest part of the breast and inner thigh reaches 75°C, without touching bone. If needed, cook longer and check again.
Rest for 10–15 minutes before carving.
Chef's tips for a better roast
Crispy skin: Pat the chicken dry before adding the butter and seasoning.
Extra flavour: Sprinkle a little extra paprika over the skin.
Juicier breast: Rub some butter under the breast skin.
Golden potatoes: Add potatoes around the chicken, coated with oil, and turn them halfway through cooking.
Gravy: Pour off excess fat, add chicken stock to the roasting juices and thicken with cornflour if desired.
My recommendation: For a size 14 chicken, use 180°C fan bake and allow around 75 minutes, but let the internal temperature—not the clock—determine when it is ready.
