Succulent Roast Chicken

Roast a brace of chicken alongside the cheesy potatoes and you have a really well behaved, easy dinner. The key to succulent chicken is simple roasting, then allowing to rest, before carving. This will  allow the juices to return to the meat.

Category:  Main Course  - 


For 6 people


  • 2 x 1.5 kg chickens
  • 1 lemon, halved
  • 1 lime, halved
  • 1 small orange, halved
  • fresh bay leaves
  • oil

Succulent Roast Chicken Directions

  1. Preheat the oven to 180 degrees C
  2. 1. Place the chickens side-by-side in a roasting tin. Place a half of each lemon, lime and orange into the cavity of each chicken finishing with bay leaves.
  3. 2. Drizzle each with olive oil and a generous sprinkle of paprika. Place into the preheated oven and roast until the juices are clear - about 90 minutes. Remove from the oven and cover with aluminium foil and allow to rest (on the cooker hob) for about 10 minutes. Carve and serve.