Story: Juicy Roast Chicken
Episode: 4
Presenter: Teresa Cutter
Air Date: 21st September 2025

Teresa shows us how to make the perfect juicy roast chicken in half the time!

Ingredients

• Free range / organic chicken, washed and patted dry (1.5-2kg)
• 1-2 heads of garlic
• 1 tbsp olive oil
• 1 tsp salt
• ½ cup water

Method

• Preheat the oven to 220°C fan forced
• Butterfly the chicken. To do this turn it over and cut along one side of the spine from the tail to the neck. Then turn it over, open out the two sides and press down hard to flatten it. (The butcher may also do this for you)
• Arrange the chicken in a large, roasting tray and leave out a room temperature for 1 hour. (This is to lose the chill of the fridge and make it quicker to cook)
• Drizzle the skin with olive oil, season with salt and add the garlic and pour in the water. The water will help keep the chicken moist and succulent.
• Roast in the oven for 45 minutes, until golden and cooked through. The internal temperature of the chicken should be 74°C. You can Insert a meat thermometer into the thickest part of the thigh without touching the bone. The juices should also run clear when you insert a knife between the thigh and the breast.
• Rest once cooked, remove the chicken from the oven, cover it loosely with foil, and let it rest for about 10 minutes before cutting and serving.