Garlic- and rosemary-crusted whole chicken

Prep time
Cook time

This is a Sunday lunch classic. Save any leftovers and turn it into a quick Monday meal.


  • 5 garlic cloves, chopped
  • 1 punnet rosemary, removed from the stalks
  • 1 tsp paprika
  • a glug of olive oil
  • 1 whole chicken, giblets removed
  • ½ cup melted butter
  • salt and pepper


  • Crush garlic, rosemary, and paprika with a pestle and mortar to create a chunky rub.
  • Season the chicken generously and coat with olive oil.
  • Using your hands, coat the chicken with the rub mixture, getting seasoning underneath the skin. Chill for 30 minutes.
  • Preheat your oven to 180°C.
  • Place the chicken breast-side up on a greased baking tray.
  • Roast for 1 hour and 10 minutes (or until cooked through and golden). Baste with melted butter every 15 minutes.
  • Serve with golden, roasted potatoes and fresh rocket.
 Cook’s note: To check that the chicken is cooked through, the joints should wiggle easily. When pierced, the juices should also run clear.