Varoma Roast Chicken

November 8, 2023

The BEST and JUICY Roast Chicken

Roasting chicken is a beloved tradition in our household, but I couldn’t stand the mess, excessive oil use, and the time it consumed. To simplify the process and put my Thermomix to good use, I embarked on a culinary experiment. I scoured the internet for roast chicken recipes but was disappointed to find that they all called for copious amounts of oil. That’s when I decided to create my own recipe.

The result is a roast chicken preparation that is almost entirely oil-free, and the glaze can be made entirely sugar-free. In my kitchen, I typically use two Thermomix machines, but recently, I put it to the test with just one, and the outcome was not just satisfactory but outstanding. My roasted potatoes, in particular, turned out to be spectacular.

My method involves first steaming the vegetables, setting them aside, allowing excess moisture to escape, yielding a delightful crispiness. Then, I move on to cooking the roast chicken and preparing a flavorful gravy, resulting in a truly delectable meal.

Below, you’ll find the details of my Varoma Roast Chicken however if you want to incorporate roast vegetables see my recipe for Thermomix Varoma Steamed Vegetables.

Varoma Steamed Vegetables

When it comes to steaming my vegetables, the Thermomix is no exception. I always opt to pre-steam my roast vegetables, not only to achieve that extra crunch but also because it significantly speeds up the cooking process.

Roast Chicken in Thermomix Varoma

WW Points1


  • Thermomix
  • Oven Optional
I love cooking roast chicken, but the fat content kills me however in a Thermomix Varoma the issue has completely gone. I do not use oil, unless I want to brown it off in the oven. This recipe creates a juicy flavour bomb Roast Chicken.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4


  • 1 Whole chicken (approx 1kg) see notes
  • 1 Stick Celery
  • 1/2 Onion - sliced into 3 pieces
  • 1/2 Lemon - sliced into 3 pieces
  • 40 gms honey or maple syrup (2 tbsp) sugar free is good
  • 35 gms soy sauce (2 tbsp)
  • 3 gms paprika (1 tsp)
  • 6 gms Salt (1 tsp)
  • Pepper to taste
  • 1 clove garlic
  • 1500 mls water


  • 45 gms Flour
  • 1 tbsp Stock paste



  • Rinse the chicken cavity and then pat dry.
    1 Whole chicken (approx 1kg)
  • Pierce the skin several times. (It isn't as easy as you think)
  • Place the onion pieces, celery stick & lemon pieces in the cavity.
    1 Stick Celery, 1/2 Onion - sliced into 3 pieces, 1/2 Lemon - sliced into 3 pieces
  • Gently stretch the wings & drumsticks away from the body to loosen joints.
  • Tie the drumsticks together with string or a rubber band and place the bird into the Varoma.
  • In the TM bowl, combine the honey, soy sauce & garlic, paprika, salt pepper and mix. 5 Seconds | Speed 7 Set aside to small bowl
    40 gms honey or maple syrup (2 tbsp), 35 gms soy sauce (2 tbsp), 3 gms paprika (1 tsp), 6 gms Salt (1 tsp), Pepper to taste
  • Add water to TM bowl and place on lid and Varoma on top.
    1500 mls water
  • Using a pastry brush, baste the chicken generously with sauce. Don't forget to do the sides and leg/wing joints.) If any sauce left pour on top of chicken. This will drip through to the bowl for the gravy afterwards. Place lid of Varoma over chicken.
  • Cook on Varoma
    60 minutes | Speed 2 (see notes)
  • Remove chicken from Varoma & place on a baking tray (light spray with cooking oil) and place into a hot oven (180 degrees) for 10mins. This is to give your chicken a "golden" finish.
  • Should you not wish to do this you could just place your chicken into your thermoserver and let it sit for the 10mins.


  • Add Stock liquid from the TM Bowl
    500 mls Water - FROM STOCK IN BOWL
  • Add garlic, flour and stock paste. Place on lid and MC Cup
    1 clove garlic, 45 gms Flour, 1 tbsp Stock paste
  • Mix 5 seconds | Speed 5
  • Without removing lid cook 7 minutes | 90 Degrees | Speed 3
  • Pour into a jug and serve with your roast.


I have cooked a 1.8kg Chicken in the Varoma. It took 1 hour and 30 minutes.
** I did press down on the top of the chicken to break the breast bone so it did fit in
If you want roast vegetables with this, I steam mine first in the varoma and set aside for later cooking. Then when I know I am on my last 30 minutes, I pop them into the oven with a light spray of olive oil and sprinkling of salt and pepper. I LOVE crispy crunchy vegetables. See my how to recipe for this - Varoma Steamed Vegetables.
WW - 1 point if you have gravy


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