This is from ” Modern British Food” by Sybil Kapoor.
Ingredients
- 3 lb free range chicken
- 1 lemon halved
- 4 sprigs rosemary or tarragon
- 2 tbsps olive oil
- sea salt and black pepper
- 1 ox diced butter
Servings:
Instructions
- Preheat the oven to 230 C, 210 Fan, Gas 8. Squeeze some of the lemon over the chicken and put the halves into its cavity with the rosemary or tarragon.
- Rub the chicken with olive oil and season well. Place in a roasting tray. Dot the butter on to the chicken breasts.
- Roast for 15 minutes then reduce heat to 190 C, 170 Fan, Gas 5 and cook for 35 minutes more.
- Check that the chicken is cooked by inserting a skewer between the thigh and breast. The juices should run clear.
- Remove from the oven and leave to rest while you make a gravy with the juices.
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