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Deliciously crispy skin and moist meat make this simple roast chicken recipe a great centerpiece at your dinner table. This bird is the word.




90 minutes


Pinot Noir


Ingredients + Preparation

- Whole chicken (giblets removed)

- Butter (3 tbsp)

- Citrus: Orange or lemon (Two slices)

- Apple (One, whole)

- Salt & pepper


1. Preheat oven to 200 C / 400 F.
2. Place chicken in the roasting pan breast side up.
3. Put slices of butter and the citrus along the middle of the bird. Season liberally with salt and pepper.
4. Put the apple up it's backside. Don't worry about buying it a drink first.
5. Cover with tin foil.
6. Roast the chicken in the oven for 50 minutes, basting every 10 minutes after the 30 minute mark.
7. Remove foil and cook for additional 20 minutes, continuing to baste every 10 minutes.
8. Remove the chicken from the oven and let rest covered for 5 minutes. Use a thermometer to check internal temperature reads 75 C / 165 F minimum.

Sens Sips

Two Wine Cups

Pinot Noir


Burgundy, France

California, USA

If you prefer red wine then a light spicy Pinot Noir will pair perfectly with the subtle chicken flavor. If you want to drink white wine, a buttery chardonnay will complement the chicken perfectly!

Red: Typical rule is red meats red wine, white meats white wine. Can always play around with these and have fun. But keep the red light so it doesn't overpower the chicken.

White: Chardonnay that has spent a few months in new French oak is always great with a roast chicken. This creates a heavier richer dish. So don't hesitate to pair it with a Chardonnay like a Chablis that has had very little to no time in oak.

Sens Toolkit



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Tips + Tricks

- Recipe times are based on a 1.5 kg bird, so if yours is bigger you'll need to cook longer. Add an extra 35 minutes cooking time for every 1 kg of weight.
- The final internal temperature when using a meat thermometer should be 75 C / 165 F, with the juice running clear when the thigh is pierced with a knife.
- The apple will release moisture to keep the bird juicy and also adds to the juices that you can use to make gravy.

Mama's Wisdom

With few moving parts this dish is generally okay, albeit slightly high in saturated fats. You can avoid the bad fats by skipping the dark meat and skin.

Mama Wulf

Marta De Wulf is a dietitian with over 25 years experience helping people explore and appreciate the link between food and personal wellbeing.

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