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60 Minute Roast Chicken

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60 Minute Roast Chicken
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Makes: 4 servings adjust
Quick and easy roast chicken, perfect for a midweek treat



Step 1

Preheat oven to 220°C/200°C fan-forced.


  • 6 sprigs Fresh Thyme
  • 4 Chicken Marylands, (maryland = butcher's cut consisting of the entire leg of thigh and drumstick)
  • 12 Baby Potatoes, halved
  • 6 Pickling Onions, peeled and halved
  • 2 sprigs Fresh Rosemary
  • 3 cloves Garlic, skins on
  • 13 cup White Wine
  • 1 12 tablespoons Olive Oil

Step 2

Remove leaves from 3 thyme sprigs. Place chicken, potato, onion, remaining thyme sprigs, rosemary sprigs and garlic (unpeeled) in a large baking tray. Drizzle with wine and oil. Sprinkle chicken with thyme leaves. Roast for 30 minutes.

Step 3

Remove garlic. Roast for 15 to 20 minutes or until chicken is cooked through. Carefully squeeze garlic flesh from skins. Discard skins.


  • 1 tablespoon Cornflour

Step 4

Remove baking tray from oven. Remove and discard thyme and rosemary sprigs. Make gravy - mix cornflour with a dash of milk. Pour into baking tray and mix with pan juices. Add garlic. Whisk over heat until gravy thickens. Add some water if there is too little liquid. Discard thyme and rosemary sprigs.

Step 5

Serve chicken with potato, onion and garlic gravy.
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