Perfect your Sunday lunch with this simple but succulent roast chicken
Prep:10 mins Cook:1 hrs 10 mins
Nutrition per serving
1.8-2kg/4lb-4lb 8oz chicken
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.
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