sriracha & sedgwick’s roast chicken

Roast Chicken

A roast for Sunday lunch can’t be beaten. A roast that takes just about no effort is even better. A few simple ingredients paired beautifully, can make a lunch set for the books.

Give my Sriracha and Sedgwick’s Roast Chicken recipe a try for you next Sunday lunch. A couple of potatoes thrown into the mix with a simple salad and your family will be singing your praises.

Roast Chicken

serves 4


  • 1 large cleaned free range chicken
  • 15 ml olive oil
  • 15 ml Sriracha
  • 45 ml Sedgwick’s Old Brown or other sherry
  • handful fresh parsley, washed and roughly chopped
  • handful fresh thyme, washed
  • half a lemon
  • 2 cloves garlic, crushed
  • salt and pepper


  1. Preheat the oven to 180 degrees Celsius.
  2. Place the chicken in an ovenproof dish.
  3. Combine the Sriracha, Sedgwick’s, olive oil, salt and pepper in a small bowl, then pour it over the chicken and gently rub it into the chicken.
  4. Place the lemon and garlic in the cavity.
  5. Lift the skin over the breasts and press the parsley and thyme under the skin. Add some of the herbs into the cavity and around the chicken.
  6. Cover the dish and place it in the oven to roast for about 50 minutes.
  7. Uncover the chicken and baste it with the liquid in the dish. Allow the chicken to roast for another 15 – 20 minutes until golden and crispy.
  8. Remove from the oven and serve with roast potatoes, rice, veggies or salad.

Make use of leftover roast chicken for delicious and flavourful chicken mayo sarmies on fresh sourdough bread.


You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *