• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 1 whole chicken, about 1.5kg
  • Marinade (A) - combined
  • 1 tbsp freshly pounded ginger
  • 1 tsp finely pounded garlic
  • 1 tbsp oyster sauce
  • 1 tbsp coarsely ground black pepper
  • ½ tsp salt
  • 1 tbsp Heinz yellow mustard
  • Marinade (B) - combined
  • 1 tsp salt
  • 1 tbsp finely ground garlic
  • 1 tsp chicken stock granules
  • 1½ tbsp freshly ground black pepper
  • 2 tbsp softened butter


  1. Cut chicken into half to lay it flat. Rinse and pat-dry with paper kitchen towels. Rub combined marinade (A) on the meat side of the chicken pieces. On the skin side of the chicken rub with marinade (B).
  2. Arrange marinated chicken in a plastic container and refrigerate for several hours or preferably overnight.
  3. Place chicken with breast side up on a roasting rack. Roast chicken in preheated oven at 180°C for 45-50 minutes. Turn over halfway through the cooking time and baste chicken with pan drippings or extra virgin olive oil.
  4. Test chicken with a wooden skewer inserted in the thickest part of the flesh. The chicken is done if there is a clear liquid oozing out. For an even golden brown skin give the chic­ken an extra 5-10 minutes.

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1 thought on “Peppery Roast Chicken”

  1. Kavitha - October 8, 2020 at 11:02 pm

    Best recipe ever. Been using it for the past 10 years and it has never failed to impress family and guests.


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