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classic roast chicken cooked


  1. Pre heat the oven to 130°C fan (gas mark 1) assisted or 150°C without a fan
  2. Place the thyme & half the salt into the birds cavity
  3. Gently brush the whole bird with the melted butter & season with remaining salt
  4. Sit the bird in a deep roasting tray & pour the stock onto the base
  5. Cover the whole tray with foil then place in the centre of the oven & roast for 2½ hours
  6. Remove the foil then Increase the heat to 220°C fan assisted (gas mark 7) or 240°C without a fan & continue to roast for another 15-20 minutes until golden brown
  7. Leave to rest for 20 minutes in a warm place before carving
  8. Reserve the legs & wings for the following recipes.


This goes beautifully well with mustard mayo, watercress salad & French fries.