Salt & Pepper Roast Chicken©


  • 1 large roast chicken (1.2kg-42oz free-range)
  • 3 tablespoons freshly ground black pepper
  • 1 tablespoon sea salt
  • 3.5oz-100g salted butter
  • 1 chicken stock cube – dry (to crumble)
  • ½ tablespoon white pepper
  • 6.7fl oz-200ml boiled water


  1. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven
  2. Pat dry the chicken and grease the top and sides with some of the butter. Place the rest of the butter inside the chicken
  3. Sprinkle the crushed black pepper and salt all around the chicken (especially the top)
  4. Crumble the stock cube all over the chicken and dust evenly with the white pepper
  5. Place the chicken on the roasting rack/pan (no need for foil with a Vulcan roaster) and pour the boiled water into the base
  6. Pop into the oven for 45 minutes. Once the time is up, reduce the oven temperature to 320˚F/160˚C regular oven or 284˚F - 140˚C fan assisted oven and continue to roast for a further 30 minutes
  7. When the time is up, insert a meat temperature into the centre of the chicken and ensure the meat is at least 165°F - 75˚C and that the juices run clear once skewered
  8. Leave to rest for 10 minutes before carving. Enjoy hot or cold

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