Healthy ‘Roast’ Chicken


This is a Thermomix version of a Roast Chicken. Steaming the chicken in the Varoma means it has a much less fat content than a roasted chicken.   This dish is very tasty, the flavour from the lemon & herbs really comes through the meat, which is lovely & tender. The paprika salt rubs adds flavour & gives the chicken a ‘roasted’ look.   After the chicken is cooked, keep the liquid in the TM bowl, as it’s now chicken stock!  Refrigerate overnight, so you can scrape the fat off the next day.  Use to make soups etc. or freeze to use at a later date.


1 lemon, peeled & remove pith (reserve zest)

1 whole medium sized chicken (approx 1.2-1.3kg)

2 cloves garlic

2 sprigs rosemary

4 sprigs parsley

5g ground paprika

20g sea salt

5 small new potatoes, skin on

2 carrots, cut into chunks

1/2 head brocoli, cut into florets

Green beans


1) Wash cavity of chicken & fill with whole peeled lemon, garlic & rosemary.  Place into the Varoma dish.

2) Place reserved lemon zest & parsley in TM bowl, chop for 8 seconds/speed 7. scrape down sides of the bowl.

3) Add paprika & salt, mix for 5 seconds/speed 3.  Rub mixture over chicken.


4) Add 1.8 litres hot water to TM bowl (no need to wash bowl).  Set Varoma into position & cook for 55 minutes/Varoma temperature/speed 1.

5) Add potatoes & carrots, placing them around the chicken & cook for 15 minutes/Varoma temperature/speed 1.

6) Add broccoli & beans & cook for 8 minutes/Varoma temperature/speed 1.


7) Season chicken & vegetables & serve.

Source: Devil of a Cookbook 


Substitute any vegetables, just add harder vegetables first so they cook longer.


This is the chicken stock made while the chicken was cooking. 


9 thoughts on “Healthy ‘Roast’ Chicken

  1. Your recipes are so inspiring, I would never have thought to cook a whole chicken with my Thermie. Love that you include lots of images so that I can easily follow your recipes. ❤ your blog!

  2. Hi Sue, do you know how big your chicken was? 1.5kg would be the maximum size chicken I would think could fit in. 1.2-1.3kg chickens are the best fit.

  3. Thanks, yes it may have been bigger than that can’t remember. It turned out ok but wasn’t cooked ontop so I had to turn it over and redo. Now, what do I do with all that juice that was left? I put it in the fridge and skimmed the fat off it the next day but I’m not sure what I can do now? Is that stock itself or is it soup? How can I make it a soup? How can I make it last? Don’t want to waste it…….

    • Hi Sue,
      The liquid you have now is chicken stock. Use it in a soup or any dish you would usually add chicken stock to. It’s OK to freeze too. It will be quite thick & gelatinous, but that’s fine, it will become liquid again as it heats up.

  4. This was so easy and tasty! I think I will be making this very often now. The stock that’s left over is great! I ant wait to make dinner tomorrow night to use this stoxk it’s full of flavor!

    • Fantastic Emma! This is a favourite in my house too & I always make something in the next few days with the delicious stock. Thanks for your feedback!

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