Classical English Roast Chicken Recipe

y friend's auntie's recipe. My parents tried and loved it. Enjoy!


1 medium size chicken- cleaned and dried with paper towel, 2 tbs canola/olive oil, 2 tbs paprika (for color), 0.5 tsp dried thyme, 0.5 tsp dried sage, 0.5 tsp dried rosemary, 0.5 tsp dried marjoram, 0.5 tsp dried oregano, 2 tsp coarse salt or 1.5 tsp fine salt


1. Preheat oven to 450F or 230C

2. Mix the oil with dried herbs

3. Massage salt and dried herbs mixture onto the chicken and the inside the cavity

4. Tuck the wing tips under the chicken to prevent from burning

5. Place the chicken, breast faced up in a roasting pan

6. Cook for 20mins until a golden color begins to develop

7. Reduce the oven temp to 350F or 180C. Place Aluminum foil over the breast and cook for another 10 to 15 mins or until the internal temperature of the chicken is 165F

8. Once cooked, remove the chicken from the roasting pan and let it rest for 20 to 30 mins before serving . Save the drippings for gravy. This will help retain moisture in the meat

9. Serve with gravy and your favorite side dishes

To make the gravy

0.5 cup white wine, stock or water, 2 cups pan drippings, 1 tsp corn flour- more to make a thicker gravy, salt and pepper to taste. Optional: dried fruits cut in small pieces


1. Mix the corn flour with some cold water

2. Mix white wine/stock/water and pan drippings. Add the corn flour solution and optional dried fruits and blend well

3. Heat mixture over small fire until smooth. Add more corn flour if you like a thicker consistency

4. Remove and serve with roasted chicken

You can add root vegetables like potatoes and carrots in the roasting pan before baking the chicken

Alternately, you can bake at 350 degF for 70 mins or until the internal temperature of the chicken thigh is registered 165 degF