Try this roasted chicken recipe. It makes a perfect Sunday lunch. Free range chickens from Fosse Meadows will add extra flavour.

We are supplied direct from Fosse Meadows Farm, situated near Lutterworth in Leicestershire a stones throw from the nature park to which the farm owes its name.. Their birds have a genuinely free range lifestyles along with a natural diet. This combination allows the birds to grow in a natural way which gives them a much better full flavour and wonderful texture.

Fosse Meadows Chickens are a breed that is well suited to growing slowly and enjoying an outdoor life. They roam freely over many acres of pasture which is rich in various plant and insect species creating a completely natural environment. Plenty of exercise allows them to develop naturally, promoting muscle growth.

They are fed on a natural protein-rich mix of mainly cereal. Plenty of local maize gives the birds a lovely golden colour

Fosse Meadows chickens really do have a far better flavour. If you haven’t tried one yet come in and see us. Then you can try the roasting method and tips below.

Serves 4 (with some left over for a sandwich mid-week)

Free Range Roasted Chicken Recipe

Preparation time 30 minutes Cooking time about 1 hour

Roasted Chicken recipe with gravy
1 FosseMeadows chicken with giblets (tucked inside the Chicken)
2 tbsp olive oil
salt and freshly ground pepper

For the gravy

1 carrott
1 stick of celery
1 medium onion

Roasted Chicken cooking method

Preheat the oven to 200C/400F/Gas 6.
Rub the oil all over the chicken and sprinkle with plenty of salt, set aside.
Wash and roughly chop the vegetables and place them in a large roasting pan or a large cassarole. Take the giblets and place around the outside of the dish so the brown and add plenty of flavour to the gravy, give them a sprinkle of salt and pepper. If you have a trivet place this over the vegetables if not place the chicken onto the bed of veg.
Add some chicken or vegetable stock to the pan enough to cover the veg (but don’t float the chicken)
Place the chicken in the oven for 15 minutes at the high heat then reduce the oven temperature to 180C/350F/Gas 4 and cook the chicken for a further 50 minutes. Up to an hour and 20 minutes if it’s a large chicken.
During the roasting process look to see that there is still liquid in the bottom of the pan. If it is greatly reduced or getting dry add more.
After about 45 miutes check the chicken is done. You can do this by inserting a skewer into the thickest part of the meat. You chicken is cooked when the juices run clear.
Take the bird out of the oven and leave it to rest in a warm place. NB If you like crispy skin don’t cover it too tightly with foil.
For the gravy.

Take the juice from the pan and drain into a saucepan. You can add extra stock to the at this point to loosen any caramelised elements that will contribute to the gravy. Press the vegetable with a spoon to extract all the juice.
Reduce the gravy to get a thicker consistency.
Serving suggestion
Fresh seasonal vegetables and roast potatoes are perfect with this roast chicken recipe. You should also consider adding a few chipolatas.