COOK | W ITH NEV EN M AGUIR E
The Perfect Roast
CHICKEN
RECIPE
Roast Irish Corn Fed Chicken with Lemon & Thyme
Ingredients (Serves 4)
Method
1.2kg Simply Better Fresh Irish Corn Fed Whole Chicken
1. Preheat the oven to 190°C (375°F / Gas Mark 5).
2 Tsp Simply Better Organic Garlic & Herb Seasoning
2 Red Onions, halved
4 Large Carrots, peeled and cut into large chunks
1kg Rooster Potatoes, peeled and cut into large chunks
1 Lemon, halved
1 Small Bunch of Fresh Thyme
50g Butter, softened
2. Scatter the vegetables over the base of a roasting tin that fits the chicken but doesn’t
swamp it. Season the chicken cavity with a teaspoon of the garlic & herb seasoning,
then stuff with the lemon halves and thyme.
3. Sit the chicken on the vegetables and smother the breast and legs all over with the butter,
then season the outside with the remaining garlic & herb seasoning. Place in the oven and
cook for 1 hour 30 minutes, turn the vegetables every 30 minutes to ensure they are nicely
roasted on all sides. To ensure the chicken is fully cooked, pierce the thigh with a skewer –
the juices should run clear.
4. Remove the cooked chicken from the oven and leave to rest for at least 20 minutes
before carving and serve with the roasted vegetables.
11
