Lemon & garlic roast chicken

Our simple Lemon & Garlic Roast Chicken is a classic, best accompanied with all your favourite trimmings. Or, for something a little lighter, why not try serving our free-range roast chicken with thick cut potato wedges and cabbage slaw. Nothing will go to waste with this dish, use any leftover chicken for your sandwiches the next day and the carcass will make delicious stock for gravy, soup, and risotto.

2 hours

4-5

Easy

• 1.75Kg Field & Flower Chicken
• 2 tbsp olive oil
• 3 onions (sliced)
• 1 lemon (halved)
• 1 small bunch of rosemary
• Garlic bulb
• Salt & Pepper

1. Preheat the oven to 180C.

2. Slice the onions and use them to cover the base of a large roasting tin.

3. Scatter the unpeeled garlic cloves amongst the onion.

4. Place the chicken on top and squeeze the lemon halves over the chicken, then put them inside the cavity with the rosemary.

5. Drizzle the chicken with olive oil and season well.

6. Place the chicken in the oven and roast for 1hour 45 minutes – 2 hours, or until the juices run clear.

7. Once cooked, take the chicken out of the oven and leave to rest for 20 minutes before serving.