Roast Chicken Recipe

Roast Chicken Recipe

Everyone loves a Sunday Roast and we have a great version for the classic Roast Chicken Recipe.

The ultimate Sunday lunch treat, or simply a mid week luxury. Serve with the bread sauce for extra naughtiness. We have added the Bread Sauce recipe so you can enjoy this as well. Great with lovely tasty vegetables.

We like to enjoy our Apple Pie Recipe after this Roast Chicken. Made with a cinnamon stick and vanilla pods, serve with ice cream, cream or custard. Pure Sunday indulgence. Best served after a good walk!

Visit our Online Shop to buy our brilliant breads and cakes, baking kit and gifts.

Serves 4


  • 1 large chicken
  • 50g butter
  • 1 bulb of garlic
  • Salt and pepper
  • 1 lemon
  • 1 sprig of thyme
  • For gravy
  • 1 small glass white wine
  • Veg water or stock
  • Splash of vinegar
  • 1 tbsp flour
  • Pinch of sugar
  • For bread sauce
  • 20g butter
  • 1 pt whole milk
  • 300g breadcrumbs
  • 1 small onion
  • 1 clove, bay leaf, thyme sprig
  • Salt and pepper


  1. Heat the oven to 200°C and season the bird all over, put in a roasting tray. Stuff the halved lemon, garlic and herbs inside. Put in the oven for 20 minutes to brown the skin then turn the heat down to 170*. This will take about 45 minutes more to cook, to test it is cooked, pull the leg slightly away and if it pops out easily then its ready.
  2. To make the bread sauce melt the butter in a pan, add the onion and gently soften for 5 minutes. Pour in the milk, clove, thyme and bay. Bring just to the boil, then remove and leave to infuse for 30 minutes to 1 hour. Spoon out the herbs and clove. Add the breadcrumbs and heat again until thick and lumpy. Season with salt and pepper.
  3. To make a quick gravy, remove the lemon and garlic from the chicken, skim off any fat from the tin, heat over a gentle flame and scrape any crispers off the bottom. Squash the garlic, squeeze the lemon, add the wine, boil and stir in the flour. Pour in the stock, simmer for 5 minutes, add a pinch of sugar and splash of vinegar. Season and sieve.

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