Roast Chicken with Lemon and Thyme, Served with Spring Greens

A traditional Sunday Roast Chicken, bursting with fresh spring flavours.

Serves 4


For the Roast Chicken

  • 1 Free Range Organic Chicken (1.5kg -1.8kg)
  • 5 cloves of Garlic
  • 2 Lemons
  • 1 large bunch of Thyme
  • Salt and pepper
  • 100g softened Butter
  • 1 onion
  • Olive oil

For the Vegetables

  • 500g Baby Carrots
  • 2 tbsp Honey
  • Vegetable Oil
  • 50g Butter
  • 400g Spring Greens – cabbage, purple sprouting, asparagus, spinach or kale

For the Roast Potatoes

  • 4 large Potatoes (peeled)
  • 70g Goose Fat
  • 3 Garlic cloves
  • 2 sprigs of Rosemary
  • Vegetable oil
Free Range Roast Chicken Free Range Roast Chicken Free Range Roast Chicken


  • Preheat the oven to 190c.
  • Roughly chop the onion and scatter in the bottom of a lidded roasting tin. Add the garlic and thyme. Cut the lemons in half and place one half in the cavity of the bird along with some thyme. Place the rest of the lemons in the roasting tin.
  • Drizzle the chicken with a little olive oil, season and rub the butter into the skin. Place the chicken on top of the onions and lemons.
  • Pour 250ml of water into the bottom of the pan. This will steam the chicken and also help to create flavoursome juices to make gravy.
  • Add the lid on to the roasting tin and place in the oven. Roast for 1 hour 30 minutes.
  • Peel and chop the potatoes so they are ready to roast. Around 50 minutes before the chicken is ready to be removed from the oven, prepare the roast potato fat and oil.
  • In a large baking tray, add 70g goose fat and 3 tablespoons of veg oil. Place the tray in the oven, allow it to get really hot.
  • When the oil and fat are smoking hot, carefully add the potatoes, garlic and rosemary. Toss or turn in the fat and season. Place in the oven and cook till they are crispy on the outside and fluffy in the middle. Turn once or twice during cooking.
  • Next, place the baby carrots onto a baking tray, drizzle with vegetable oil and season. Make sure all the carrots are coated well and place in the oven.
  • When the time is up on the roasting chicken, check it is cooked through by pulling the leg from the breast. Check the juices run clear and the meat is not pink. Now place the lid back on and allow to rest for 15 minutes. If the juices aren’t clear and the chicken isn’t cooked place it back in the oven for 10-20 minutes and check again.
  • The carrots must be drizzled with honey when they are cooked, as the honey will caramelize and burn to the bottom of the tray. Drizzle with honey and roast for a further 5 minutes.
  • Now as all the components of the meal are cooked, resting or finishing off cooking, blanch the greens in boiling water until tender, melt 50g of butter and when the greens are cooked, drain then toss with the butter and season.
  • This would be the time to make the gravy – be conscious the cooking juices may have a layer of oil on the top. It will also contain lots of lemon juice so add a little cooking juice first and then add more to taste.
  • When all the components of the meal are ready, present in warmed serving bowls and platters.

Don’t forget the daffodils!