Easy Roast Chicken

May 2, 2017 | 0 comments

Easy Roast Chicken


  • 1 x whole chicken (+/-1.5kg)
  • 1 lemon
  • 1 bunch of fresh mixed herbs
  • Roast Veg pack
  • Olive Oil


Preheat the oven to 240°C/475°F/gas 9.

Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.

Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place into the pan and add some water. Place the herbs around the chicken.

Roll the lemon to release the juices and carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chicken’s cavity.

Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.

Prepare the roasting veg pack, drizzle with olive oil and cover with foil. Get them into the oven for the last 45 minutes of cooking.

Baste the chicken halfway through cooking with the juices.

When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so before you carve it.

Serve with the roasting veg, other seasonal vegetables and gravy.



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