Dinner plans?

Is there anything better than a simple succulently roasted chicken? A couple of ingredients, no-fuss prep, and voila.

We loved Michelin starred Chef Marcel Ravin’s signature dish of roast chicken so much, we asked him to share with us not one, but two ways to prepare it.

“I’ve always cooked for others before cooking for myself,” Chef Marcel, who is currently creating unparalleled culinary delights at Le Blue Gray, Hotel de Paris Monte-Carlo, said. “Every day, I’m in love with what I do, in love with cooking, in love with the beautiful ingredients I work with. ”

That’s a reminder for us all to always cook with love.

Michelin-star roast chicken recipe  — serves four people 


  • 1 to 1.2kg chicken
  • ½ lemon
  • 125g softened butter
  • 2 garlic cloves, peeled and finely chopped
  • Leaves of 3 sprigs of fresh thyme
  • 1 lime or lemon juice
  • 1 teaspoon of 4-spice mix
  • ½ teaspoon of salt


Rub the half lemon all over the inside and outside of the chicken.

Put the butter, thyme, garlic, lemon juice, 4-spice mix and salt in a bowl and mix well.

Incorporate the spicy butter mix under the chicken skin and inside the chicken.

Preheat the oven to 200°C.

Put in a roasting tray and cook in the oven for 15 minutes.

Lower the temperature to 170°C and baste the chicken with the cooking juice every 10 minutes until the end of the cooking time of one hour 20 minutes.

Tip: Preferably serve with potato purée or small new potatoes and a few green asparagus cooked in salted water.

roast chicken recipe

Toasted bread with chicken, cream cheese and crunchy vegetables — serves four people 


  • Rest of the roast chicken
  • 4 slices of bread
  • 120g cream cheese
  • Pinch of cumin or aniseed
  • 4 mint leaves
  • 8 cherry tomatoes, halved
  • 8 radishes, chopped
  • 1 carrot, peeled and shredded with your peeler
  • 1 shallot or 1 red onion, sliced


Toast the farmhouse bread under the grill.

Crush the cream cheese with a fork and add a pinch of cumin or aniseed and the chopped mint leaves.

Mix with a little of the juice from cooking the chicken.

Spread the mixture on to the toast and add the crumbled chicken and vegetables: tomatoes, radishes, slices of onions and shredded carrots.

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Images: Supplied, Unsplash