Traditional Roast Chicken


Traditional Roast Chicken

5 from 2 votes


Total Time 1 hour 40 minutes
Servings 4 people


  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 1.5 kg Manor Farm chicken
  • Salt and black pepper
  • 1 lemon, halved
  • A small bunch thyme
  • Olive oil, to coat


  • Wipe the bird inside and out.
  • Heat the oven to 190˚C/170˚C fan/gas mark 5. Scatter the vegetables over the base of a roasting tin. Season the inside of the chicken liberally with salt and pepper, then stuff with the lemon halves and thyme.
  • Sit the chicken on the vegetables, rub all over with the oil, then season the outside with salt and pepper. Place in the oven and leave, undisturbed, for 1 hour 20 minutes.
  • To check if the chicken is cooked, pierce the thickest part of the breast with a skewer and the juices should run clear.
  • Allow the chicken to rest on a board for 10 minutes before serving.

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