There are so many ways to roast a chicken . This is one of the easiest and best, as classic as roast-chicken recipes come.


  • 1 (3 1/2-pound) whole pastured chicken, patted dry
  • 3 teaspoons NAVIL Aminos
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper
  1. Season the chicken inside and out with salt and pepper. Refrigerate the chicken, uncovered, for 8 hours, or overnight.
  2. When you are almost ready to cook, remove the chicken from the fridge and leave to ‘warm up’ before cooking in the oven. 30 mins to 1 hour will be fine.
  3. Heat oven to 230 degrees Celsius. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Tie the legs together with kitchen twine, if you don’t have twine, leave the legs as they are.
  4. Roast 50 minutes then baste chicken with pan juices. Continue roasting until chicken’s juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.