This Roast chicken recipe is entirely different from other roast recipes. It has the goodness of vegetables and herbs. This less spicy chicken roast can prepared with gravy simultaneously baked with whole chicken.

Prep time: 25 min
Bake time: 30 min
Serves: 4-5


  • 1 kg whole chicken with skin
  • 50 g onions
  • 40 g baby carrot
  • 30 g turnip
  • 30 g Brussels sprout
  • 30 g mushroom
  • 20 g baby potatoes
  • 15 g whole garlic cloves
  • 2 bay leaves
  • 1 lemon
  • 100 ml Worcestershire sauce
  • 20 g mustard
  • 2 sprigs of thyme
  • 10 g salt
  • 5 g pepper
  • 100 ml oil


Preheat oven at 180 degree Celsius. Rub the chicken with salt, pepper and lemon and drizzle the oil and keep it aside.

Make a marination of oil, mustard, Worcestershire sauce, bay leaf and lemon. Apply the marination to the chicken and keep it aside for two hours to get the marination inside the chicken.

Mix the entire root vegetables together and mix it with the chicken. Put the lemon and fresh herbs in the chicken cavity.

Place the chicken in a baking tray with breast side up along with the vegetables and bake it for 25-30 minutes. After this, turn the chicken down and bake for the remaining time. Check the chicken with temperature gauge.

Cool the chicken and take out the roast gravy from the roasting tray. Reduce the gravy and serve it hot with roast chicken along with the vegetables.

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