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  1. Preheat oven to 200°C.

  2. Remove giblets from cavity of chicken, rinse bird and pat dry.

  3. Place chicken in a roasting pan.

  4. Season cavity with salt and pepper and stuff with lemon halves and 5 garlic cloves.

  5. Rub chicken with half the oil and season.

  6. Toss potatoes and remaining oil together and add to roasting pan.

  7. Roast for 1 hour.

  8. Add tomatoes, remaining garlic cloves and onion to roasting pan and roast for 30 minutes or until chicken is ender, skin is crispy and tomatoes are blistered.

  9. Sprinkle with rocket and serve.


It can be tricky to tell whether or not your roast chicken is cooked through if you don’t have a meat thermometer, but here are two tricks you can try: if you insert a knife into the thigh on the underside and the juices run clear (as opposed to cloudy or pink, or not at all), your bird is cooked; likewise, if you wiggle the joints and they are loose, not stiff, your bird is most likely cooked. Our editor swears by the 1½-hour rule – no more, no less!