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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Salt and pepper roast chicken

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Get a 10/10 roast chicken – I’m talking golden, crispy skin and soft, succulent meat – EVERY TIME with my totally foolproof technique. Thank me later!

WATCH THIS RECIPE

SALT AND PEPPER ROAST CHICKEN

PREP TIME

10 minutes

COOK TIME

1 hour 40 minutes

SERVES

4

Ingredients

1 tsp black peppercorns 

1 tsp white peppercorns 

1 tbsp sea salt 

1 lime, cut into wedges 

1 x 2kg (4.4 lb) whole chicken 

 

Thai-style spicy dipping sauce (Nahm Jim Jaew): 

1 tbsp tamarind concentrate 

3 tbsp fish sauce 

1 tbsp brown sugar 

1 tbsp chilli flakes 

1 small Asian shallot, sliced in small wedges 

1 tbsp lime juice 

1 tbsp finely chopped coriander (cilantro) 

Steps

Preheat the oven to 250°C/480°F. 

Use a mortar and pestle to grind the peppercorns to a medium-fine powder. Mix the pepper with the salt. 

To prepare the chicken, pat it dry inside and out with paper towel. Fill the cavity with the lime wedges. Truss the legs by tying the hind legs together with string. Rub the pepper salt mixture all over the chicken. Place into an oven-proof frying pan or a roasting tin that fits the chicken snugly. Place in the oven and roast for 1 hour 20 minutes (20 minutes per 500g/1 lb) or until the juices run clear when you pierce through one of the leg joints. 

For the Thai-style spicy dipping sauce, place the ingredients bowl and stir until well combined. 

Icon 5

Allow the chicken to rest for 10 minutes. Then carve and serve with the Thai-style spicy dipping sauce.

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