Whole Roast Chicken & Rogue Gravy

Rating: Medium


  • Whole Chicken x 1
  • Red Chillis
  • Limes x 4
  • Whole Bulbs of Garlic x 4
  • Coconut Milk x 200ml
  • Gresh Ginger x 2 Teaspoons
  • Olive Oil
  • Spiced Carrot Chutney  


Slice the limes in half and place in a suitable oven tray. Rub the chicken skin generously with crushed fresh ginger, olive oil and salt flakes. Slice 1 lime in half and stuff it in the chicken’s cavity. Slice bulbs of garlic in half and place alongside the chicken in the roasting tray.


Cook in the oven for 1 hour @ 200 ºC. Remove the chicken from the oven and remove any limes and garlic that are sufficiently cooked. Rub the outside of the chicken with Spiced Carrot Chutney and place back in the oven for a further 20mins until the juices of the chicken are translucent and the skin is crispy.


For the Rogue Gravy:

Pour the chicken juices into a pan over medium heat. Add 2 tablespoons of Spiced Carrot Chutney and 200ml of coconut milk and stir well.

Top the chicken with fresh coriander and red chilis before tearing and dipping into the homemade Rogue gravy. The same process can be applied for a BBQ by wrapping the chicken in the tray in foil. 

Recipe & Styling: @RobtheSnack
Photography: @ManonHouston