Roast chicken from Roast Chicken and Other Stories by Simon Hopkinson and Lindsey Bareham

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DebCooks on May 08, 2026

    Good with the lemons, garlic, thyme and butter combo. But, it needed far longer for cooking than recipe indicated. I used a thermometer to wait until meat reached 165 F. Will make again!

  • kbrooks on April 25, 2025

    This was OK. The roast chicken in the Zuni Cafe cookbook is far better.

  • FJT on June 28, 2021

    My chicken was lovely and moist which was great because having forked out for poulet de Bresse you don't want to mess it up, but the juices did not make a lovely emulsion at all (unless you like drinking butter) and were not salvageable as any kind of gravy. For that reason I will revert to how I normally make roast chicken with bacon rashers over the breasts to keep them moist.

  • Maya12 on March 22, 2016

    I put the chicken on a flat rack in my roasting pan and added wine as in the wet-roasting method.

  • LeslieB22 on September 21, 2011

    Easy and delicious, but like every roast chicken recipe I've ever tried, the cooking times are not long enough. My oven may be slightly cold, but still - plan some extra time just in case your chicken is not fully cooked after the specified period.

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