Sutton Hoo Spring and Summer Roast

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

Serves 4
You will need

  • 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 - washed
  • 2-3 courgettes
  • 250 ml white wine
  • 175 g softened butter
  • 150g olive oil

Method

  1. Pre heat oven to 200°C/Fan 180°C/Gas mark 8

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

  3. Pour over about 100g olive oil and then add the wine into the roasting tray.

  4. Place in the oven for 10 mins then turn down to 180°c.

  5. 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 mins.

  6. Take out of the oven and leave in a warm place to rest for 15 mins . Cover loosely with foil. Meanwhile boil the potatoes in lightly salted water with the other half bulb garlic for 10 mins. Drain and set aside.

  7. Place a frying pan on a medium heat and put 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 occasionally stirring. Remove from the pan, set aside.

  8. Put the potatoes into the same pan, put it back onto 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 . Either place all in the middle of the table and help yourselves or carve the chicken and divide the meat and vegetables onto 4 plates and enjoy your meal.

Abi Fawcus