Often derided as 'too simple' roast chicken when well done can be one of the tastiest, most satisfying meals for a family to share.


[serves 4] 4lb chicken from Keenan and Kennedy 2 garlic cloves, bashed 2 bay leaves 50g/ 5oz butter, softened juice 1 lemon


  • Heat oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin, then stuff the garlic and bay leaves into the cavity. Rub the outside of the chicken with butter, then squeeze over the lemon juice and add the lemon halves to the inside of the chicken. Season inside and out, then cook the chicken for 20 mins.
  • Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife.
  • Leave to rest for 15 mins before carving.
  Recipe originally from Good Food magazine, October 2011

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