Moist Roast Chicken


1 whole chicken (I like organic/pasture-raised or free range)
1 stalk celery
1/2 brown onion
1 bulb of garlic 
Fresh herbs of choice (I used rosemary & thyme)
1/2 lemon
2 tbsp paprika
100g full-fat unsalted butter
Olive oil 
Pinch of salt (or herbamere)


Preheat oven 170 degrees. 

Wash your chicken (rinse inside the cavity) and pat dry. 

Stuff your chicken with 1 stalk of celery, 1/2 bulb garlic, fresh herbs, 1/2 lemon, 1/2 brown onion (skin removed).

Loosen the chicken skin with your fingers. 

In a separate bowl combine room temperature butter with paprika, finely chopped fresh herbs, 2 cloves crushed garlic & 2 pinches of salt. Spread the herbed butter under the chicken skin and on top with a basting brush. Drizzle with olive oil.

Pour 120ml chicken broth or stock into the base of the pan. Cook uncovered in the oven for 2.5 hours on 165 degrees. I like to put my oven timer on so I can get out of the house if i need to! 

Half way through the cooking process, pull the chicken from the oven and baste with juices. Put back in the oven. 

Serve with roast potatoes or salad!