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Posted by Rachel Carter on 22nd Jun 2015

Roasts aren’t just for winter, this delicious zesty chicken is full of flavour, enjoy it whatever the weather, if the sun is shining finish it off on the barbecue and serve with lots of leafy salad and big bowl of buttered new potatoes.Preparation Time 10 minutesCooking time 1 hour 50 minutes (based on a 2kg chicken)Serves 4 1 x 2 kg free-range whole chicken without gibletsfreshly grated zest 1 lemon, (reserve the lemon)3 tsp smoked paprika1-2 tbsp rapeseed oil1 tsp fennel seedspinch dried chilli flakes1 tsp smoked garlic powder (or use fresh garlic, crushed)pinch brown sugarsalt and pepper 
  1. Preheat the oven to 200°C/ gas mark 6.
  2. Place the chicken in a small roasting tin.
  3. Combine all the ingredients for the rub in a small bowl and spread over the surface of the chicken.
  4. Cut the lemon in half and place inside the cavity together with some seasoning.
  5. Roast for 20 minutes then reduce the heat to 180°C/ gas mark 4, cover with foil and continue roasting for another 1 hour 30 minutes if oven cooking or about 1 hour 10 minutes if you plan to finish it on the barbecue. (If finishing the cooking on the barbecue make sure the coals are white or if using gas, preheat fully before cooking.) Check the chicken is thoroughly cooked by piercing the thickest part of the thigh with a small sharp knife, if the juices run clear then it’s cooked.
Allow the chicken to rest for 15- 20 minutes, covered with foil before carving and serving with minted buttery new potatoes and plenty of salad tossed in lemon juice and olive oil.  Delicious!
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