Mel and Mal's Roast Chicken

  • 1 Large chicken approx 2.4kg
  • 2 tsp of sea salt
  • 1 tsp black pepper
  • 1 tsp mixed herbs
  • 2 tbsp olive oil

The traditional roast Sunday dinner, loved by all the family.

I try always to buy corn fed or organic chickens as these have been allowed to roam free and peck at whatever they fancy, giving a tastier bird and often a bright yellow skin.

Serves : 6        Prep/Cooking Time : 1hr 30 mins minimum

Tip : Don't forget to let your bird rest before you serve it - this ensures that it is cooked through and all the lovely juices have settled.


Prepare the Bird

Preheat the oven to 200°C

**IMPORTANT** For hygiene reasons, the Food Hygiene & Standards Agency tell us NOT wash raw poultry as a food bug called campylobacter is the most common cause of food poisoning in the UK and can be very serious.

In a small bowl, mix the olive oil, salt, pepper and herbs and using a pastry brush, brush this mixture all over the bird.

Place in a large roasting tin and cover lightly with foil

Roast the Bird

Roast for 1 hour 15 minutes, then remove the foil, baste with the juices and cook for a further 15 minutes until the skin is crispy and brown.

Use a skewer to check that it is cooked through and the juices are running clear. If they are still slightly pink, pop back in the oven for another 20 mins and test again.

Rest the Chicken and Make the Gravy

When fully cooked, remove from the oven, cover in the foil and leave in a warm place for 20 minutes.

Make a lovely gravy with all the lovely juices that have escaped from the chicken. Delicious!

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES