Back to all recipes

Garlic Butter & Herbed Roast Chicken & Veg

Roast chicken and veg is an Aussie staple. This recipe requires some preparation and the occasional basting of the chicken to ensure maximum flavour and moisture. Serves family of 4.

  • Prep

    15 - 25 mins

  • Cooking

    1hr 40 mins




  • 1 x whole Brisbane Valley Farm Direct chicken (min 1.8kgs)
  • ¼ cup of melted unsalted butter
  • ¼ cup of white dry wine (chardonnay)
  • Salt and Pepper to season
  • 3 tablespoons of olive oil
  • 1 tablespoon fresh ginger (finely grated)
  • 4 cloves of garlic, minced
  • 1 lemon halved
  • 3 whole rosemary sprigs
  • 2 x tablespoons chopped parsley
  • 4 carrots, peeled and halved (cook for 25mins-40mins)
  • 4 potatoes, peeled and quartered (cook for 25mins-40mins)
  • 4 corn on the cob


Step 1

Preheat oven to 200c (fan forced). Line a baking tray with foil, or lightly grease a roasting pan.

Step 2

Rinse whole chicken and remove unsightly skin, the neck, feet etc. Pat dry with paper towel.

Step 3

Mix then pour 90% of the olive oil, melted butter, wine and the juice of half a lemon over the chicken. Make sure you get under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley. Don’t be afraid to use generous amounts! Leave the remainder for basting.

Step 4

Lastly, rub the minced garlic and ginger over the chicken and under the skin. Use any spare garlic and place into the chicken cavity along with the rosemary sprigs and the squeezed lemon half. Thyme also is a good option.

Step 5

Tie chicken legs together then place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, pausing to baste half way. Cook until juices run clear when chicken thigh is pierced with a skewer.

Step 6

After placing chicken into the oven, prepare to roast veggies. Remove skin (if desired), cut evenly and season with olive oil and salt. The key to roasting veggies is timing and heat! 200c is perfect temperature for root veggies (potatoes, sweet potatoes, beetroot) and cruciferous veggies (cauliflower, broccoli, cabbage etc). Root veggies require 40mins and cruciferous veg requires 25mins to cook.

Step 7

Boil or microwave corn (allow time to serve hot/warm).

Step 8

Baste chicken 5 mins before finish. Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices. Tips: For even larger chicken, heat oven and cook at 200c for 1 hour before turning oven down to 160c, basting at least twice more.