Rosemary & Salty Roast Chicken



Sunset Dinner


Intro: There is nothing like a Sunday roast and this easy recipe is perfect to please the whole family.


Oven temperature

190°c fan 170°c – 375°f – Reg 5


  1. Make room in the fridge for Chicken to stand over night

  2. Take leaves off rosemary and add salt in pestle and mortar and crush until the leaves and salt are well combined. Or out in mini blender works as well and much quicker.

  3. Rub into the chicken and leave uncovered in the overnight.

  4. Pre-heat oven and take out chicken so it is at room temperature when you are ready to put in the oven.

  5. Roast for 1 hour 20 minutes basting regularly until fully cooked and the skin is lovely brown and crisp.

  6. Take out of oven to rest covered loosely with foil for 30 minutes

  7. Carve and enjoy.

Cooks tips

I put on my timer every 15 minutes so I remember to baste the chicken it keeps it so moist.

Serve with

Pigs in blankets, roast potatoes and roasted vegetables

Wine pairing

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Sunset Dinner


  • 1.5kg Fresh Chicken

  • Rosemary sprigs

  • 1 tab Sea Salt

  • Coconut oil to baste