One-Pan Summer Roast Chicken

The comfort of a home-cooked chicken dinner is soul food at its best, and this lemon, oregano and garlic infused one-pan roast chicken ticks all the boxes when it comes to a satisfying family dinner – delicious, nourishing and easy to make.

Serves 6
Prep 20 minutes
Cook 2 hours 20 minutes
Note You’ll need unwaxed kitchen string.


2 teaspoons lemon pepper seasoning
1 teaspoon sweet paprika
1 tablespoon extra virgin olive oil
2kg whole chicken
1/2 cup dry white wine
1 1/2 cups chicken stock
3 red onions, thickly sliced crossways
1 lemon, halved
2 garlic cloves, peeled, bruised
3 sprigs fresh oregano
2 dried bay leaves
200g baby green beans, trimmed
Salad leaves and crusty bread, to serve

Recipe supplied.
Photography by Nigel Lough.


1 Preheat oven to 200°C/180°C fan-forced.

2 Combine seasoning, paprika and oil in a small bowl. Pat chicken dry with paper towel, including cavity. Place in a large heavy-based roasting dish. Rub chicken all over with seasoning mixture. Tie up legs with kitchen string. Pour wine and stock into dish. Add onion, lemon, garlic, oregano and bay leaves. Roast for 30 minutes.

3 Reduce oven temperature to 150C/130C fan-forced. Bake for a further 1 hour 50 minutes, adding beans in the last 15 minutes of cooking time, until chicken is cooked through and juices run clear when thickest part of chicken is pierced with a skewer. Serve chicken with vegetables and sauce, salad leaves and crusty bread.

Tools of the Trade

Equip your kitchen with a top quality oven from Harvey Norman


From left:

Westinghouse 60cm Multifunction Oven

Miele 60cm 7-Function Pyrolytic Oven

Bosch 60cm Series 8 Pyrolytic Oven