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Chicken broc img 2864
Harry Weir and Brian Clarke

Whole Roast Chicken with Stem Broccoli

This recipe from Michelin-starred chef Rob Krawczyk is perfect for Sunday lunch.

Serving: 4
Time: 1hr +
Difficulty: Medium


  • 1x1.2kg/2.6lbs whole chicken
  • 100g/3.5oz butter
  • 1 whole lemon
  • 1 loaf stale sourdough bread
  • Olive oil
  • Salt and pepper
  • 500g broccoli


  1. Preheat oven to 200ºC/gas mark 6. 
  2. Place the chicken in a roasting treat and cover the bird with butter. Season generously with salt and pepper. Cut the lemon in half and place in the roasting tray.
  3. Place the chicken in the oven and cook for around 45 minutes to an hour. The chicken is done when the juices from the legs run clear. 
  4. While the chicken is cooking, cut the crusts off the bread and cut into cubes. Pulse in a blender to create rough crumbs. Place in a bowl, coat with olive oil and season with salt and pepper. Place a pan on a medium heat and cook the breadcrumbs until golden in colour.
  5. Once cooked, remove the chicken from the oven and leave to rest in a warm place. 
  6. To make the broccoli, bring a pot of water to the boil and season generously with salt. The water in which you blanch your vegetables should taste of the sea. Blanch the broccoli for two to three minutes until the stems are tender. 
  7. Place in a bowl, dress with a drop of olive oil and sprinkle with a generous amount of breadcrumbs. 
  8. Carve the chicken and serve with the broccoli and breadcrumbs on the side. 

Recipe credit: Rob Krawczyk, Restaurant Chestnut

Photography: Brian Clarke at Harry Weir 

For more roast dinner options:

The Perfect Roast Housekeeper’s Cut

Dum aloo potatoes

Click here to read a Q&A with Rob.


  • Use olive oil instead of butter for a dairy-free dish.
  • Locally brewed Cockagee Cider is a great accompaniment to this dish.
  • The trick to the perfect roast chicken is having the oven hot enough. I prefer to cook it for a shorter amount of time at a slightly higher temperature. You can turn the oven down as you go if the chicken gets brown.
  • I don’t like to baste as I prefer a crispy skin.