A roasted chicken with a range of tasty accompaniments never fails to satisfy. We may think of a roast dinner as being a winter dish, perfect for when the rain is lashing at the window and we need a filling, nourishing and comforting meal.

But this lighter roasting recipe reminds us that when it comes easy meals in the heat of the summer, a roast chicken is perfect especially when you use typical summer and spring flavours.

Great for a tasty mid-week meal or add a few extra ingredients and a citrus dressing for when you have guests, this easy and simple roast chicken recipe is one that everyone is sure to love.

Recipe Source:- https://www.suttonhoochicken.co.uk/chicken-recipes/2016/10/7/sutton-hoo-chicken-roast

Spring & Summer Roast Chicken

A roasted chicken with a range of tasty accompaniments never fails to satisfy. We may think of a roast dinner as being a winter dish, perfect for when the rain is lashing at the window and we need a filling, nourishing and comforting meal.

But this lighter roasting recipe reminds us that when it comes easy meals in the heat of the summer, a roast chicken is perfect especially when you use typical summer and spring flavours.

Great for a tasty mid-week meal or add a few extra ingredients and a citrus dressing for when you have guests, this easy and simple roast chicken recipe is one that everyone is sure to love.

Course Main Course
Cuisine English
Keyword Spring and Summer Roast Chicken
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 1 hour 50 minutes
Servings 4 People
Calories 300 kcal

Ingredients

  • 1 1 medium to large free-range chicken, such as Sutton Hoo chicken
  • 1 Lemon, halved
  • 1 Bulb of garlic, halved
  • 2 Sprigs each of Rosemary and lemon thyme
  • 400 Grams Boiled new potatoes
  • 2 Courgettes, sliced
  • 250 ml Dry white wine
  • 175 Grams Butter, softened
  • 150 Grams Olive Oil

Instructions

  1. 1. Preheat your oven to 200°/ Fan 180°/ gas mark 8

    2. Using 100g of the softened butter, smear the outside and inside of the chicken and season well.

    3. Once you have placed the rosemary, half a bulb of garlic and half a lemon in the cavity of the chicken, place in a large roasting dish.

    4. Our over the olive oil and add the dry white wine to the roasting tin too.

    5. Place in the hot oven. After 10 minutes, turn the heat down to 180°/ Fan 160°/ gas mark 6.

    6. Roast for 45 minutes per kg of weight, basting the chicken during roasting to keep it moist and succulent.

    7. When cooked – the juices should run clear – take the chicken out of the oven, allowing to cool under a tinfoil canopy.

    8. While the chicken is resting, heat a large frying pan on a medium heat. Add the remaining oil and butter. Add the sliced courgettes, lightly season and allow to sizzle for 2 to 3 minutes. Remove from the pan and set aside.

    9. In the same pan, throw in the cooked new potatoes, adding the lemon thyme, a generous squeeze of lemon juice and fry for a few minutes until the potatoes are deliciously crisp.

    10. Carve the chicken and serve with the fried new potatoes and courgettes. 

Recipe Notes

Why not try these accompaniments?

  • Homemade coleslaw with a rich, creamy mayonnaise and Greek yoghurt base works well to add a hint of decadence to this lemon roasted chicken. Why not make your own mayonnaise?
  • Any summer vegetable is brilliant with the tang of the olive oil and lemon thyme. Rather than boil any veg, either steam it lightly to lock in all that summer flavour or sauté gently.
  • Or add a Mediterranean flavour to accompany the delicious lemon zing by serving it with a bed of roasted peppers, red onion and vine cherry tomatoes on a bed of couscous with flakes of lemon zest as a dressing.

Recipe Notes

  • Like most roasted meat, a whole roast chicken appreciates 10 to 15 minutes resting time once out the oven. It allows the meat to relax and the juices to flow.
  • If you think the outside of the chicken is cooking too quickly, make it a tin foil tent. This helps to keep in the steam and cooking juices too.

Why not join our basic Men in the Kitchen cookery course to learn this essential skill?

Clare is the founder of Seasoned Cookery School. She is passionate about inspiring people with food and creating memorable experiences for everyone who passes through the Seasoned door.


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