Sutton Hoo Spring and Summer Roast

Spring Chicken
A whole roast chicken with spring vegetables is one of the easiest weekend meals to prepare.

Sutton Hoo Spring and Summer Roast


1 whole free range Sutton Hoo chicken
1 whole lemon, halved
1 bulb garlic, halved
2 sprigs Rosemary
2 sprigs lemon thyme
400g new potatoes, boiled
2-3 courgettes
250 ml white wine
175 g softened butter
150g olive oil

1. Preheat the oven to 200°C/Fan 180°C/Gas mark 8.

 2. Smear 100g butter over the chicken and season well inside and out. Place the rosemary, half the bulb of garlic and half a lemon inside the cavity of the chicken. Place the chicken into a deep roasting tray.

3. Pour over about 100g olive oil and then add the wine into the roasting tray. Place in the oven for 10 mins then turn the heat down to 180°c.

4. Roast for 45 mins per kg, carefully remove from the oven and baste the chicken with its own juices. Return to the oven for a final 10 minutes.

5. Remove from the oven and leave in a warm place to rest for 15 minutes. Cover loosely with foil.

6. Boil the potatoes in lightly salted water with the other half bulb of garlic for 10 minutes. Drain the water and set aside.

7. Place a frying pan on a medium heat and pour in the remaining oil and butter. As the pan begins to smoke, throw in the cut courgettes, lightly season and fry for 2-3 minutes. Then remove the courgettes from the pan and set aside.

8. Put the boiled potatoes into the same frying pan used for your courgettes and put it back onto the heat. Throw in the thyme and squeeze the juice from the half lemon and fry for a couple of minutes.

9. You are now ready to serve - carve the chicken and enjoy.