Roast Chicken Plain and Simple


  • 1 large free-range chicken
  • 2 tbs olive oil
  • sea salt
  • 6 garlic cloves, unpeeled
  • 6 onions, unpeeled
  • 6 potatoes, skin on and cut into wedges


Preheat the oven to 350ºF/180ºC.

Wipe chicken and pat dry with kitchen paper.

To tie the chicken, fold the wings back and tuck them underneath the chicken, then tie the legs together with string. Brush the chicken with olive oil and sprinkle with coarse sea salt.

Place the chicken in a roasting tin, then arrange the garlic cloves and onions around it.

Roast the chicken in the oven for 1 hour. Remove the roast and arrange the potato wedges around the chicken. Baste the chicken, then return to the oven for 30 minutes.

Serve the chicken, covered in its cooking juices, with the garlic, onions and potatoes.

Serves 6

Submitted by: Stephane Reynaud

More Recipes articles