Roast Chicken


1 whole chicken (+-2kg)

⅓ cup olive oil

2 tsp (10ml) NON-CONCENTRATED* or ½ tsp (2.5ml) CONCENTRATED Smoked Flavours liquid smoke, any wood type will work.

salt and freshly ground black pepper to taste

OPTIONAL: 4-6 potatoes, peeled & cut

*Our new less concentrated formulation, ideal for home cooking. 


Preheat oven to 180C. Wash chicken inside and out thoroughly; pat dry with paper towels.

Salt and pepper inside of chicken

Place chicken breast-side down. Season with salt and pepper to taste, then brush liberally with olive oil & liquid smoke mix over surface.

Place chicken on a rack in a large roasting pan, breast side up. Season with salt and pepper, then brush liberally with the mix over the remaining surfaces. Keep the rest of the mix for basting later.

Roast for about 2 hours, basting frequently with remaining mix about every 25-30 minutes, or until leg joints move freely and juices run clear when pierced with a fork. If you are using potatoes, add them to the pan at least 1 hour before finished roasting; coat the potato chunks in pan juices and finish roasting.

Remove chicken to a platter & wrap with foil to keep warm and let stand 15-20 minutes before carving.

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