St George’s Day Sunday Roast

Whole Chicken
depends on size of chicken
1hour 50mins
Easy

Spring is finally here, and we’re thrilled to share our beautiful spring roast chicken, paired with a delicious array of seasonal vegetables. We’ve included asparagus, as it’s traditionally tied to St George’s Day on April 23. This holiday often marks the start of the asparagus season in many parts of the UK, making it a perfect choice for this time of year.

Ingredients

Steph is a huge fan of Herb Fed chickens for their exceptional flavour and quality. Not only are they impressively large, feeding a hungry family of six with enough leftovers for another meal, but they also cook in a unique way. While they take a little longer in her Aga, the bones are much heavier, and they hold their shape far better than supermarket chickens that have never seen the outdoors. Honestly, you haven’t experienced true free-range until you’ve tasted one of these. When it comes to flavour, we firmly believe they’re the most delicious and flavourful chickens around.

1 Herb Fed while chicken
Seasonal veggies

Method

Put the chicken in a large roasting tin. I always add lemon halves to the inside of the chicken and a hand full of whatever herbs I have to hand. Season well with salt & pepper.
Heat oven to 220C/200C fan/gas 7 and cook the chicken for 20 minutes.
Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or more until the chicken juices run clear when you pierce the thigh with a knife.
Leave to rest for 15 mins before carving.
Save all your delicious chicken juices and the veggie, potatoes water to make a quick and delicious gravy, simply season with salt, pepper and thicken with a little cornflour.

Recipe courtesy of @Stephs_fooddiary