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  1. Remove your chicken from the fridge, pat dry & bring to room temperature leaving ties in place.
  2. Preheat your oven to 180°C for fan assisted or 200°C for ovens without a fan (gas 6).
  3. Season the bird with good quality sea salt & brush liberally with melted butter just prior to cooking.
  4. Place in the centre of the oven skin side up and roast for approximately 1 hour 15 minutes, reaching a core temperature of 65°C before resting.
  5. Remove from the oven & keep warm by covering with a sheet of foil.
  6. Rest for a minimum of 20 minutes before removing ties & carving.

Serving Suggestions:

Creamed potatoes, fine green beans & sage infused roasting juices.