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Roast chicken

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Roast chicken
A simple way to roast a chicken, perfect for sharing.
Serves
8
Prep
10 minutes
Cook
1 hour and 50 minutes + 15 minutes resting time
Each 181g serving contains (excludes serving suggestion)
KCal
209
Carbs
0.3g
Fibre
0.4g
Protein
37.1g
Fat
6.5g
Saturates
1.8g
Sugars
0.2g
Salt
0.33g
Fruit/Veg Portion
0
Ingredients

Ingredients

2kg whole chicken
1 lemon, halved
good handful fresh herbs (rosemary and thyme are ideal)
freshly ground black pepper
300ml boiling water
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Method

Method

Recipe tips
  • To check if the chicken is cooked, pierce the skin between the thigh and breast – the juices should be clear.
  • If using the pan juices to make gravy, pour into a jug and allow to stand for a few minutes. The fat will float to the top and can be removed with a spoon before making the gravy.
  • Freezing instructions: Suitable for freezing once cooked. For convinience, you can freeze this dish in portions, then defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.
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