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Roast Chicken

Super Simple Springfield Roast Chicken

It's nice to experiment sometimes with what you can add to a whole roast chicken to spice things up a bit (for example Paula Wolfert's Stuffed Chicken). However, sometimes all you want is a simple recipe to show off the meat in it's purest form. Timing varies for every bird depending on size, but these few pointers should help you to nail the cook every time. Pre heat your oven to 180 degrees fan or 200 (gas mark 6) Cut a lemon in half and insert both halves into the cavity. Slice the breast skin in four or five places and slide the butter under the skin. Cook the chicken upside down for 20 minutes then turn the right way round and cook for a further 20 minutes per pound or 50 minutes per kilo. Test under the legs to make sure the juices run clear and serve!


  • 1 x Whole Springfield Chicken, Organic or Free Range
  • 50g Softened Butter
  • Salt
  • Pepper

Add to your Roast:

  • Lemon
  • Garlic
  • Rosemary/Thyme/Sage/Bay Leaves