Classic Roast Chicken
There are so many ways you can roast a Sutton Hoo Chicken, but this failsafe roast recipe is great for a Sunday lunch or a weekend supper, when you have a bit more time to spend in the kitchen.
Serve with seasonal veg and crispy roast potatoes for a real crowd-pleaser.
Ingredients:
1 Whole Free-Range Sutton Hoo Chicken
Whole lemon or onion
125g softened butter
Salt and pepper
Method:
Preheat the oven to 180°C, 350° f, or gas mark 4.
Pat the chicken dry with kitchen towel and remove the giblets (save these to make stock).
Half your lemon or onion and place both halves inside the cavity.
Smear the butter all over the chicken and season well to get the perfect crispy skin.
Cook for 15 minutes per lbs (450g) plus an extra 20 minutes or until the juices run clear when the deepest part of the thigh is pierced with a thin skewer.
Once cooked, take your chicken out of the oven and let it rest for 15 minutes.
Serve with either traditional roast potatoes and seasonal vegetables, or try roasted Mediterranean vegetables and new potatoes.
After the meal, to prepare for making your stock, strip all extra meat off the carcass using your hand and place in a bowl ready for your other meals, cover and put in the fridge. Throw the carcass, bones and bits which are left in a large pot, ready to make your stock. You can find the full stock recipe here.