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yorkshire roast chicken

One Pot Yorkshire Herb Fed Roast Chicken and Potatoes

  • 15 mins
  • easy
  • 6
gaynor mairs
Recipe by
Gaynor Mairs

Ingredients

  • 1.8 Kg Goosnargh Free Range Chicken (Can be purchased from Farmison)
  • 2 x Lemons halved
  • 1 x Red onion quartered
  • 4 x Garlic cloves finely sliced
  • Approx. 700-800g potatoes, peeled and cut to bite size
  • 25g Butter, softened
  • 4 x Sprigs fresh thyme
  • A good glug of olive oil
  • Seasoning
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Introduction

This flavoursome roast makes a great centre piece on the table.

Method

  1. Preheat the oven to 140°C, Gas1.
  2. Stuff the cavity of the chicken with 2 halves of lemon, 1 quarter of red onion and 2 thyme sprigs.
  3. Place the chicken in a large roasting tin.
  4. Smear the softened butter all over the bird and season.
  5. Add potatoes to a bowl along with garlic and rest of lemon, onion and thyme.
  6. Add a good glug of olive oil and mix through potato mixture providing an even coating.
  7. Season.
  8. Arrange potatoes around the chicken and cover loosely with foil.
  9. Place in oven for 1 hour.
  10. Remove from oven and increase temperature of oven to 190°C, Gas 5.
  11. Remove foil from chicken and potatoes, turning potatoes to ensure they are not sticking and basting chicken.
  12. Place back in oven and roast for approx. 1hour- 1 hour 10 mins or until the juices of the meat run clear and the potatoes are cooked and golden in colour.
  13. Remember to baste the chicken from time to time and turn the potatoes for even cooking.

Gaynor's Tip: This flavoursome roast makes a great centre piece on the table to dig into. Serve with fresh greens and the pan juices.

Source: Resident Food Farmison Blogger Gaynor Mairs

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