How to cook a whole organic chicken

1. Rest your bird on your kitchen side at room temperature for an hour or so.

2. Preheat your oven to 180°C.

3. Now it’s time to tackle your bird. Stuff it with your choice of herbs and avours, half a lemon, fresh thyme and half a bulb of garlic is our favourite. Rub a little salt over its skin and transfer it to a large oven tray.

4. Roast for 1 hour per kg.

5. Resting your bird is key to retaining moist meat. We recommend wrapping it in at least 2 layers of foil and resting in a warm place for 30 minutes before carving. Just enough time to make a giblet gravy and pour a glass of wine. 

  • Prepare: 10 Minutes
  • Cook: 1 Minute
  • Serves 4
Ingredients & instructions

1 whole organic chicken

Half a lemon

Sprig fresh thyme

Half a bulb of garlic

Salt

1. Rest your bird on your kitchen side at room temperature for an hour or so.

2. Preheat your oven to 180°C.

3. Now it’s time to tackle your bird. Stuff it with your choice of herbs and avours, half a lemon, fresh thyme and half a bulb of garlic is our favourite. Rub a little salt over its skin and transfer it to a large oven tray.

4. Roast for 1 hour per kg.

5. Resting your bird is key to retaining moist meat. We recommend wrapping it in at least 2 layers of foil and resting in a warm place for 30 minutes before carving. Just enough time to make a giblet gravy and pour a glass of wine. 

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