A Lemon and Garlic roast chicken with all the trimmings including classic Yorkshire Puddings
ROAST CHICKEN
2kg free-range chicken
60g of unsalted butter, softened
30g of unsalted butter, cold and diced
2 Braeburn apples
1 large carrot
1 large parsnip
4 shallots, peeled and cut in half
400ml of dry cider
4 sage leaves
salt
white pepper, freshly ground
How to make Roast Chicken
Set the oven to 200°C/Gas mark 6. Cover the breasts and legs of the chicken with the soft butter, then season the chicken with salt and fresh ground white pepper
2kg free-range chicken
60g of unsalted butter, softened
salt
white pepper, freshly ground
Select a roasting tray big enough to accommodate the chicken and vegetables without crowding them. Place the chicken in the centre of the tray and arrange the apple, shallots, carrot and parsnip around the chicken
4 shallots, peeled and cut in half
4
Pour the cider over the vegetables and place the tray in the oven