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This chicken is best served when you smother with butter to get the perfect crispy skin whilst retaining moisture in the meat. We serve with a fennel gratin, chicken sauce and a crisp green salad.

This technique is set for a 1.6kg chicken. For larger birds, add 15 minutes cooking time for every 300 grams or use a meat thermometer until it registers 75C. 


1 x 1.6 kg free range chicken

2 tablespoons butter, at room temperature

Salt flakes

When you get home, remove your chicken from the packaging. Rinse and pat dry with paper towel and store in the fridge uncovered until ready to use, to assist with drying out the skin prior to cooking. 

Pre heat your oven to 250C. Take the chicken and butter out of the fridge 1 hour before roasting. Place the chicken in a bowl and slather it with plenty of butter. Season with a sprinkling of salt flakes. 

Place the chicken in a roasting pan lined with a piece of baking paper. Roast the chicken for half an hour, remove from the oven, turn over and leave it to rest for 30 minutes in the pan breast side down covered loosely with tin foil, before carving. 

Before serving, remove the legs, return them to the oven in the roasting tray for 5 to 10 minutes to finishing cooking and warm through. Meanwhile, carve the breast meat and lay on a warmed platter. 

When the leg meat is ready, arrange on the platter and serve with half a lemon for juicing over the chicken at the table.

Serve with Meatsmith chicken jus; Meatsmith mustard; Gentleman's relish.

Photo credit: Earl Carter for The Saturday Paper