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Roasts and Large Cuts

Crispy Roast Chicken

4 servings
New Zealand Roasting

Nothing beats the timeless appeal of a Crispy Roast Chicken. This recipe focuses on the essential techniques—like ensuring a perfectly dry skin—to deliver a golden, crackling exterior and succulent, tender meat. Roasted over a bed of hearty vegetables and finished with a rich, glossy cornflour gravy, it’s a complete, comforting...

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... meal that brings the professional chef's touch to your home kitchen.

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The Headless Chef The Headless Chef Resident Chef
February 6, 2026
Crispy Herb Roast Chicken with Gravy in the detail shot
  • 100 min.
  • 100 min.
  • 1/5
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Ingredients:

For the Chicken:

For the Roasting Base:

For the Gravy:

Tools:

Directions:

1. Prep the Chicken (CRUCIAL STEP):

  • Preheat oven to 200°C fan / 220°C regular / 425°F.
  • Pat the chicken completely dry with paper towels — this is key for crispy skin.
  • Mix olive oil or butter with garlic powder, onion powder, paprika, rosemary, sage, oregano, salt, and pepper.
  • Rub all over the chicken, including under the skin if possible.
  • Stuff the cavity with onion, garlic, and parsley.

2. Prepare the Roasting Pan:

  • Scatter the whole potatoes, carrots, onion wedges, and garlic cloves in a large roasting dish.
  • Place the chicken breast-side up on top of the vegetables.
  • Pour 1.5 cups chicken stock into the pan (around the veg, not over the chicken).

3. Roast and Baste:

  • Roast for 1 hr 15–1 hr 25 mins, depending on size.
  • Baste the chicken once or twice with the pan juices during cooking.
  • Chicken is done when the thickest part reaches 75°C / 165°F and juices run clear.
  • For extra colour and crispness, increase oven to 230°C / 450°F for the final 10 minutes if needed.

4. Rest:

  • Remove chicken from the pan and rest for 10–15 minutes before carving.
  • Transfer potatoes and carrots to a serving dish and keep warm.

5. Make the Cornflour Gravy:

  • Pour pan juices into a small pot and skim off excess fat.
  • Bring to a gentle simmer, then whisk in the cornflour slurry.
  • Cook for 2–3 minutes until glossy and thickened.
  • Season to taste, adding Dijon or soy if using.

6. Serve:

  • Carve the chicken and serve with whole roasted potatoes and carrots.
  • Spoon over the rich, glossy gravy and finish with fresh parsley.
* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.
Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

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About the Author:
The Headless ChefResident Chef
# 2
  • Published Recipes: 31
  • Av. Recipe Evaluation:
  • Location: Wellington, New Zealand
  • Member since: 2024-09-10
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