Sunday Roast Chicken

Updated at: Wed, 16 Aug 2023 18:37:31 GMT

Step 1

Clean the bird by removing the feathers and scraping out remaining guts.

Step 2

Remove any excess pockets of fat in the opening. Use a pair of scissors to help with any stubborn insides.

Step 3

Halve a lemon and squeeze the juice over the outside of the bird.

Step 4

Take the remaining half of lemon and rub this inside the carcass, as if it's a sponge that you're using to clean the bird.

Step 5

Rub the lemon juice inside and out and then follow up with a rinse under the tap.

Step 6

Prepare a box of stuffing with 300-350ml of water. Let it cool slightly.

Step 7

Mix a tablespoon of oil with around a tablespoon of chicken seasoning and rub this on the inside of the bird. Leave a good amount for the outside.

Step 8

Stuff the bird with the stuffing and then sew the opening closed.

Step 9

Rub the rest of the seasoning on the outside and underside of the bird, leaving no white on show. Cut slits in the chicken legs and under the breasts and shove garlic cloves in these pockets.

Step 10

Put the chicken in the oven on 120 degrees, uncovered for an hour.

Step 11

Turn the heat up to 160 degrees, add the potatoes and veggies and leave to cook for 30 minutes. Turn the bird over and cook for a further 20 minutes.

Step 12

Turn the heat up to 190 degrees. You can add a little more seasoning to the chicken now if necessary or a drizzle of honey if you choose. Leave the skin to crisp up for 15-20 minutes.

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