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Try this twist on a roast chicken, or make our classic roast chicken recipe here.

  • olive oil
  • ½ tsp chilli powder
  • 2kg  chicken
  • small bunch x 2  thyme and rosemary
  • 8 lemon wedges
  • garlic cloves

    Method

    • step 1

      Heat the oven to 240c/fan 220c/gas 9. Mix a good slug of olive oil with ½ tsp chilli powder and rub the mixture all over a 2kg chicken. Season well. Stuff a small bunch of thyme and rosemary, a couple of lemon wedges and a few cloves of garlic inside the cavity of the chicken, and then pin the skin at the opening together with cocktail sticks or a skewer.
      Put the chicken in a roasting tin and tuck another small bunch of thyme and rosemary, a few lemon wedges and cloves of garlic around the edge. Add a splash of water to stop everything burning.

    • step 2

      Roast the chicken for 10 minutes to brown the skin, then brush on more oil, and add a splash more water. Turn the oven down to 180c/fan 160c/gas 4 and roast for a further hour and 20 minutes or until the juices are clear when piercing the thigh. rest for 20 minutes, then serve.

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