Lemon & Herb Roast Chicken with Goose-Fat Roasties
A family-friendly roast chicken: lemon, rosemary & thyme, crisp goose-fat potatoes and rich Chicken Gravy. Built from Ian Chatfield sauces, spices & mixes with optional stuffing balls and pigs-in-blankets.
Prep: 15 mins | Cook: 80 mins
Medium
Serves 4
Ingredients
1 Whole Chicken (approx. 1.6–2kg)
1 lemon, halved
4 garlic cloves, lightly crushed
Small bunch rosemary & thyme
1 tbsp olive oil or softened butter
Sea salt & freshly ground black pepper (pantry staples)
1.2kg floury potatoes, peeled & chunked
2–3 tbsp Goose Fat (for the potatoes)
1 jar Chicken Gravy (gluten free)
(Optional, for gravy) 100–150ml Chicken Stock (gluten free) to loosen/enrich
(Optional glaze) 2 tbsp Pure Apple Juice + 1 tbsp Local Kent Honey (brush over chicken or carrots at the end)
Method
Heat oven to 200°C (fan 180°C). Pat chicken dry. Rub with oil/butter; season well with salt & pepper. Stuff the cavity with lemon halves, garlic and a few herb sprigs.
Place chicken breast-side up on a rack in a roasting tin; roast 20 minutes.
Parboil potatoes in salted water for 8–10 minutes. Drain, steam-dry, then toss with Goose Fat and a pinch of salt.
Reduce oven to 180°C (fan 160°C). Return chicken and add potatoes on a hot tray. Roast 45–55 minutes more until the thickest part of the thigh reads 73–75°C and juices run clear. Turn potatoes halfway.
Optional extras: mix Traditional Sausage Stuffing Mix with Pork Sausage Meat, roll into balls and roast 25–30 minutes. Wrap Chipolatas with Unsmoked Streaky Bacon and roast 25–30 minutes until crisp.
Rest chicken loosely covered with foil for 15 minutes. Warm Chicken Gravy; whisk in a splash of Chicken Stock if you prefer a looser, richer pour.
For a gentle finish, warm Pure Apple Juice with Local Kent Honey and brush lightly over the skin in the last 5 minutes, or drizzle over sliced meat. Carve and serve with goose-fat roasties and optional sides.
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FAQs
Here we have a number of the most commonly asked questions about us. If you have a query and it is not answered here please contact us directly.
Do you deliver abroad?
At the moment we can only deliver to mainland UK destinations.
When can I get my order?
Subject to demand, we generally deliver your order on any day that suits you, from Tuesday to Saturday inclusive. When demand is high and at Christmas, the earliest delivery date available is usually no more than three working days from the date you place your order, but we can often deliver next working day. DPD will provide you with a 1hr time slot on the day of your delivery.
I have a promotional code - how do I use it?
You can enter the offer code at the basket stage. If you have any problems, please call and speak to a member of the team on 01732 354733.
How long can I keep my items frozen?
When your produce arrives, check them against your invoice and then freeze immediately. As a rough guide: beef, pork, lamb and sausage products can keep in the freezer for up to 1 year from the date of cut, and bacon approximately 6 months.
Cardboard packaging - can I recycle it?
Yes. This protects your goods during transit and can be recycled with your household cardboard.
Do you do gift vouchers?
Gift vouchers can be purchased both online (digital) and in store. They are available in a number of different denominations.
What is the best way to store my order?
Keep your fresh meat in it's original vacuum packaging. This is ideal for storage in either your fridge or freezer. Fridges should be set at 5 degrees celsius or less and freezers -18 degrees celsius or less. Your order should be refrigerated as quickly as possible.
Can I de-frost my meat quickly?
Allow plenty of time to de-frost your meat. It is better to de-frost in your fridge. Allow 24hrs for small cuts and up to 10hrs per 500g for larger joints. De-frosting in the fridge slowly helps retain the natural moisture and freshness of the meat. Never de-frost or keep meat in a warm environment - this can lead to a risk of food poisoning.
My meat appears darker than expected?
Dry aged, grass fed and free range meat matured in the traditional Butchers' way can have a darker appearance than processed, quick-cut supermarket meat. This is call 'bloom' and is not a defect of the product, but is in fact often beneficial.
There was a slight odour when I opening my vacuum packs?
There can be a slight natural odor when opening a vacuum packed product. After about 20 minutes of exposure to the air the product can change colour and the natural odor fades. This process is quite normal.
