crispy roast chicken with carmaelised onions

I have a thing for making a crispy roast chook. Juicy meat, golden crisp skin, seasoned, and timeless. Fat drippings on onion quarters and potato wedges. Roasting, caramelising, sizzling. I’ve added in bold text to the method below all my secret cooking tips to ensure you have the ultimate crisp outside and juicy inside every. single. time.

It’s Monday peeps! Do you know what that means? Grab your pen and weekly planner and Book It In. You’re making a weekend roast because dang it they’re therapeutic! And I’ve got all the top tips on making it absolute peeerrrfection. Don’t take my word for it, just look at those pics of the roast! Can you also hear the crunch on that skin? Yeah, I thought so. And you better believe it’s as juicy as your mouth is watering right now, because oven timing is spot on (see guide below).

Picture this, a weekend roast spelling comfort food, family and togetherness. You’ve set the table, everyone eagerly in their seats, noses following that droolworthy scent coming right out of your oven with wallowing sighs. You, in your apron of honour and domestic pride, place the golden centrepiece before everyone’s feasting eyes.

Yes. You are the roast queen. And yes, you shall choose your favourite piece before anyone carves your prize.

Sea Salt & Thyme Roast Chicken with Caramelised Onions and Roast Potatoes


Serves: 4


1.4kg whole chicken, skin on & cavity cleaned

6 medium roasting potatoes, skin on & cut into large cubes

2 large onions, quartered vertically

1 tablespoon dried thyme

several tablespoons sea salt, to taste

1/3 cup long grain rice, soaked in tap water for 30 minutes

juice of 1/2 lemon or lime

1 teaspoon salt

1/2 teaspoon freshly ground pepper

olive oil (or your normal cooking oil), preferably in a spray can



Preheat your oven to 190 C or 170 C fan forced.

Toss potatoes in a generous pinch of salt, a small pinch of dried thyme, and spray with oil to coat entire potatoes.

Add potatoes and onions into roasting pan, leave the centre of the pan empty.

Dry your chicken skin with paper towels. Do this thoroughly as dry skin will come out crispy. Be sure to get between the drumsticks and under the wings.

Tie the two drumsticks together with cooking twine (optional but great for presentation and handling the chook).

Drain rice and add lemon juice, 1 teaspoon salt, pepper and a drizzle of oil. Mix to combine.

Stuff chicken with the rice. This will help absorb excess blood during roast time and stop the bottom from turning soggy.

Sprinkle a generous amount of sea salt and dried thyme all over the chicken.

Place chicken on roasting rack. If your roasting tray does not come with a roasting rack, place your chicken on an oven rack directly above the roasting pan. Do not place your chicken directly into your roasting tray as the bottom will remain “soggy”.

Roast for 1 hour and 20 minutes, or until juices run clear, in the centre rack of your oven. As a guide, it takes about 30 minutes per 500g to cook in an oven.

At the halfway mark, remove tray from oven and flip potatoes to roast evenly.

Let rest for five to ten minutes before serving.

Serve with aioli (this is a must!), salad and flatbread.

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