Serves 2

2 hours to cook



  • 1.4kg corn fed chicken

  • 1 lemon

  • Thyme

  • Oregano

  • Extra virgin olive oil

  • Sea salt


Preheat the oven to 220°C. 

To butterfly the chicken:

cut down either side of the backbone with a sharp cook’s knife and remove the backbone.

Then, push down gently on the breastbone with the heel of your hand to flatten the bird out.

Remove the wishbone for easier carving later.

Or, ask your local butcher to butterfly it for you. 

Place the chicken in a roasting tin that will hold it comfortably. 

Place the herbs under the chicken to perfume it as it cooks. 

Rub the skin with olive oil and season well with salt. 

Place in the oven and roast for 40 minutes. 

Remove from the oven, cover with foil and leave to rest for 10 minutes. 

When you’re ready to plate:

cut the legs off the chicken, then cut off the breasts and cut them in half lengthways. 

To dress the dish: squeeze the lemon juice into the roasting juices,

mix well, then add a little olive oil and lots of pepper, stir well

and pour some over the chicken. 

Serve immediately with all your favourite Christmas side dishes.


Nothing beats a classic roast chicken for Christmas lunch - it’s delicious and always a crowd pleaser. Recipe by Chef Neil Perry from his new book Everything I love to cook.

Matching Drink

Chardonnay: Serve with chicken to bring out the best in each other – the rich, savoury flavours deserve a wine to showcase that structure, and a Chardonnay does just that. Whisky: Surprisingly, when paired, the tender, salty preparations of this chicken enhance the vanilla, sweet fruit and smoky flavours of brown spirits like Scotch whisky. Vasse Felix Filius Chardonnay 2020 Penfolds Cellar Reserve Sangiovese 2016 Chivas Regal 13yo Extra 1L