A Cornish Red Label chicken, seasoned by us and stuffed with rosemary, bay, sage and Amalfi lemon. All you have left to do is put it in the oven.
- Serves 2-4; approx. 1.5kg
- Allergens: milk
Heat the oven to 220. Remove the chicken from the paper bag. Leaving it on the baking paper place it on a baking tray. Roast in the middle of the oven for 1 hour. Remove from the oven and pierce through the thigh with a knife to see if the juices run clear. If they do not, return to the oven for another 15 minutes.
When cooked, squeeze some lemon over the chicken, drizzle with a little extra virgin olive oil and leave it to rest in warm place for 15 minutes before serving.