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Free Range Roast Chicken

Roast Chicken with Lemon and Thyme, Served with Spring Greens

A traditional Sunday Roast Chicken, bursting with fresh spring flavours. Serves 4


For the Roast Chicken

  • 1 Free Range Organic Chicken (1.5kg -1.8kg)
  • 5 cloves of Garlic
  • 2 Lemons
  • 1 large bunch of Thyme
  • Salt and pepper
  • 100g softened Butter
  • 1 onion
  • Olive oil

For the Vegetables

  • 500g Baby Carrots
  • 2 tbsp Honey
  • Vegetable Oil
  • 50g Butter
  • 400g Spring Greens - cabbage, purple sprouting, asparagus, spinach or kale

For the Roast Potatoes

  • 4 large Potatoes (peeled)
  • 70g Goose Fat
  • 3 Garlic cloves
  • 2 sprigs of Rosemary
  • Vegetable oil