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Member recipe

Roast Chicken

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Serves 4

A delicious & juicy roast chicken

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  • 1 medium chicken (about 1.6kg)
  • Salt and pepper
  • Olive oil
  • Sage, Tarragon, Thyme, Rosemary, Parsley. Extra if required Lemon, Garlic, Onions and Honey.


    1. Preheat the oven to 220˚C. Bring a pot of salted water to the boil and add the chicken, breast-side down. Turn down the heat and simmer for 10 minutes. Remove from the water and pat thoroughly dry.
    2. Put the chicken in a roasting tin and rub with oil. Season generously, both inside and out, and add any flavourings you're using to the cavity. Tip a couple of millimetres of water or stock into the bottom of the tin, and put into the oven for 1 hour – 1 hour 15 minutes, or until the juices run clear.
    3. 10 minutes before the end of cooking, turn up the oven temperature to 250˚C to help crisp the skin. Keep an eye on it to prevent it burning.
    4. Allow the chicken to rest for 15 minutes before carving.

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