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I have always maintained that if I had to pick a final meal, it would be roast chicken. I simply LOVE the smell of a chicken roasting in the oven, the taste of the warm, juicy, moist meat, crispy skin…. OOhh, I am getting hungry just thinking about it.

It is very important to start with an excellent quality, organic, free range, chicken and I am very lucky here in the Dordogne as there is no shortage of farms selling directly. This chicken comes from Volaille Dumas – Perigord Noir.

I added 2 thickly sliced potatoes, 1 sliced onion and 1 thickly sliced aubergine to the bottom of my dish and placed the chicken on top.

Serves 3 to 4


1 Chicken, 2 to 3 kg (5 to 6 lbs)
Salt and freshly ground black pepper
1 lemon, cut in half
4 to 6 cloves of garlic, peeled
1 onion, cut into quarters
3 tablespoons melted butter
Pinch paprika
Pinch cayenne pepper (optional)
Pinch mixed herbs or herbs de Provence


Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature
Preheat the oven to 200°C/400°F
Remove the chicken giblets
Stuff the chicken cavity with the lemon halves, onion quarters and garlic cloves
Sprinkle with salt and pepper in the cavity
Brush the outside of the chicken with the butter
Sprinkle the paprika, cayenne pepper and herbs on the chicken
Add salt and pepper
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken
Place the chicken in the roasting dish
About half way through the cooking time, baste the chicken with the juices
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh
Remove the chicken to a platter and cover with aluminum foil for about 10 minutes
Carve and serve