The Perfect Roast Fowl


For The Glutton’s

Perfect Fowl

So, ‘Fowl’ because this recipe works for turkey or chicken, and I really didn’t want to limit it.  The cooking times I’ll give are for your average sized chicken.  To figure out how long the bulk of your oven time is for a turkey, calculate using weight.

I’ve used these times for slightly varying sizes of chicken, and it’s turned out perfectly every time- juicy, and not over or under done.  Enjoy!


  • 1 whole chicken/turkey (anywhere from 3.5-5 lbs)
  • 3 tbsp butter, chilled, cut into 6 slices
  • salt & pepper
  • 4 tbsp olive oil
  • 1 lemon
  • 3 cloves garlic
  • fresh thyme
  • 2 tbsp greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp cayenne pepper
  • 2 tsp honey
  • 1/2 red onion, sliced top to bottom
  • 3 large carrots, julienne
  • 3 parsnips, julienne


Preheat oven to 230C/450F.  Rub 2 tbsp olive oil into the skin.  Season with salt and pepper all over, including inside.

Cut lemon in half.  Set one half aside.  Cut second half into quarters.

Using a pairing knife, make four little slits in the skin; one on either thigh, two on the body, near the opening of the cavity.  After that, use your fingers to pull the skin from the flesh, it’s actually quite easy.  Slide a slice of butter into each opening.  Follow that with a lemon wedge into each, then a sprig of thyme.

Squeeze entire half of lemon into fowl cavity.  Throw the rind in after it. Throw in garlic cloves, bay leaf, and a few sprigs of fresh thyme.  I’d follow this with stuffing.  For that, I have my Dad’s Award Winning Stuffing.


Grease pan with 1 tbsp olive oil.

**Here I’ll deviate from the recipe briefly:  I’ve read in several recipes, something I’ve tried before.  I haven’t included it because it takes away from the flavour of the gravy, as well as being a pain in the butt.  However, it’s insanely delicious, but one of the least healthy things I’ve ever eaten: place two slices of day old sourdough bread onto the pan, beneath the fowl to catch the drippings.  When basting the bird with the yogurt mixture, lift the carcass and flip the bread.  If it comes out soft and mushy at the end, fry it briefly.

Place bird in centre of baking pan.  I always use baking tin vs glass, I feel the gravy turns out far better, and baking times are more consistent. Place slices of onion around the outside of the bird.

Bake fowl for 1 hour.

Boil carrot and parsnip until al dante.  Reserve water.  (If making Mashed Potatoes, reserve 1 cup of that water as well, all for the Gravy.)

Whisk together greek yogurt, honey, cayenne pepper, and lemon juice.

Remove bird from oven.  Using a pastry brush, brush bird with 1/2 yogurt mixture.  Place veg around the outside of the bird.  Drizzle olive oil over top, then season with salt & pepper.


Return to oven and bake for ten minutes.  Remove from oven, brush with 1/2 yogurt mixture.  Return to oven and bake another ten minutes.  If you have a meat thermometer, check to make sure the bird reads 75c/165F in the thigh.  Or, cut the thing open to make sure it isn’t pink (juice should run clear).

Remove bird from pan to rest on chopping board.  Now it’s time for the Gravy


Side note: you can use this recipe for just about any chicken you’d like to roast.  I did it the other day with just thighs:



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