This simple recipe is assured to deliver. The olive oil browns the skin while the rosemary, garlic and lemon flavour the inside of the chicken. Serve with greens, potato, carrots and gravy made with the birds juices.
1 free-range corn-fed chicken, roughly 2kg
1 shoot of Rosemary
Olive oil to drizzle on
1 tsp thyme
Potatoes, for the tray
1. Preheat the oven to 180C or Gas Mark 4
2. Place the chicken on a rack on a large tray. Put 1 tablespoon of olive oil in the tray. Chop potatoes to sensible eating size and also put into the tray. The potatoes will become roasted at the end of cooking the chicken. Drizzle the olive oil on to the chickens skin and sprinkle with thyme. Take the rosemary and lemon and place in the hole at the back of the chicken. Place in the oven for 1 hour 30 minutes.
3. After the 1 hour 30 minutes is up, remove the chicken and check the chicken is fully cooked. If so, take it off the rack and place onto a wooden board to rest for 15 minutes. Make sure to cover the chicken in tin foil to keep the heat in. If the chicken is not cooked put in the oven for another 10 minutes and check. If it is still not cooked, repeat the 10-minute process until it is, then rest the chicken. (The resting process is shown above in this step)
4. Carve the chicken and serve with greens, roasted potatoes and carrots all covered in an even coating of gravy.
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