Herbs Roasted Chicken

Travelling around Japan over the past 2 weeks, we had enough of Japanese food already. So for our Boxing Day family gathering tonight, we did a simple Herbs Roasted Chicken with plenty of vegetables. Easy to cook dish for a tired person who still want a simple home-cooked dinner 😍

Recipe as below :


  • 1 chicken – cleaned with heads and legs removed (for tonight, I used a 2.2kg chicken which is enough for a 6 of us)
  • 3 stalks of celery – cut into chunks of 4cm each
  • 1 stalk of celery – sliced into large strips
  • 2 carrots – cut into chunks of 4am each
  • 2 Japanese sweet potatoes – cut with skin into chunks of 4cm each
  • 1 capsicums (today I use yellow pepper for the colour) – cut into chunks
  • 1 big yellow onions – cut into chunks 
  • Coarse salt
  • Pepper 
  • Mix herbs 
  • 2 pieces of bay leaves
  • 150gm of butter   
  • 1 clove of garlic – leave the skin on
  • Dash of olive oil


  1. Clean the chicken and pat dry
  2. Sprinkle pepper and coarse salt on the chicken
  3. Line the roasting pan with aluminum foil
  4. On the roasting pan, put the vegetables (capsicum, carrots, sweet potatoes, celery and onions) on the lined aluminum foil and put the chicken above the vegetables 
  5. Tie the 1 stalk of celery and stuff into the chicken together with 1 cloves of garlic and the bay leaves
  6. Sprinkle the chicken inside and out with the mix herbs
  7. Stuff the butter into the chicken – this will help to keep the breast moist and tender
  8. Sprinkle the olive oil and salt and pepper around the chicken and lined vegetable 
  9. Roast in 150c pre-heated oven for 45 minutes
  10. Turn the chicken and drop a little more butter on the chicken and continue roasting at 180c for 45 minutes
  11. Baste the chicken and vegetables with the oil / juice from the baked chicken
  12. Continue roasting at 200c for 30 minutes
  13. Turn the chicken and continue roasting for 25 minutes at 250c until chicken turn golden brown
  14. Baste the chicken again with the juice from the baking and then leave for 15 minutes
  15. Cut the chicken into desired size and pieces and served hot with the baked vegetables



From the juice taken from the baked chicken, heat up and adjust the taste with salt and pepper. Add in 1/3 of white wine and reduced the sauce to the desired thickness. 


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