My mother's roast chicken from Let's Eat: Recipes from My Kitchen Notebook (page 34) by Tom Parker Bowles

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Notes about this recipe

  • Soosie on May 29, 2026

    My chicken was 1.1kg but I still adhered to the cooking time. Popped a whole lemon off my lemon tree into cavity. Smeared all over with bacon fat instead of butter. Roasted 20 mins breast down on slice of baguette. Flipped it over for last 40 minutes. Didn’t bother making gravy as the lemony juices were so good, as was the bread under the chicken. One of the most moist chickens I’ve ever eaten. I could see the juices bubbling under the skin. So simple, so good!

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