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
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