I’m starting to feel like I am almost back to my normal self – which is nice after a month of glandular fever. I feel like I want to get into the kitchen and cook something exciting {it’s been a long month of soup and not much else}. One of my favourite things to whip up when it is cold outside is a whole roast chicken. Do you love a good roast chook?

Chicken can take on so many delicious flavours when you roast it – and I feel like there is always plenty of room in the pan to add in some veggies or legumes or herbs to make it a whole meal! I mean, who wants to use more pans if you don’t have to {no one actually likes washing up}.

A perfect roast chicken should be cooked carefully to make sure it is cooked all the way through but still be moist and have a lovely crisp, golden brown skin.

I have a few simple tips and tricks for taking your whole roast chicken:

1. Use high-quality chicken.
2. Start breast side down.
3. Use high heat.
4. Don’t over cook.
5. Let it rest.

Here are five of my favourite recipes for roasting a whole chicken:

Tea brined, blood orange chicken
Spring Chicken
Gluten free chicken with chickpeas
One pot wonder – organic chicken
Italian roast chicken

If you know of any other delicious roast chicken recipes, please let me know of them in the comments. I am sure that our little online community would be keen to hear about them. What ingredients are inspiring you this month? Which bloggers are you drawing inspiration from for your meal planning?

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.