Recipe home
Roast chicken
Ingredients
1 x 1.6kg free-range chicken, untrussed
50g unsalted butter, softened
1 lemon, halved
sea salt and black pepper
A simple lemon and butter roast is great for producing savoury pan juices to moisten the flesh and mop up with the salad.
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Method
1 Heat the oven to 200°C(180°C fan oven) gas mark 6. Place the chicken in a roasting dish that holds it quite snugly, and smear the butter over the skin. Squeeze over the lemon juice and place the squeezed-out halves inside the cavity, then season and roast it for 55 minutes.
2 Leave the cooked bird to rest for 15 minutes, then transfer it to a plate to carve.
3 Add any juices given out to the pan, gently reheat these and spoon a little over the flesh.
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