Try this roast chicken recipe. It makes a perfect Sunday lunch. Tasty free range chickens from Suffolk will add extra flavour.

We are supplied by award winning Sutton Hoo Free Range Chickens in Suffolk. The Nash family rear truly free range chickens in the Suffolk countryside. Their poultry enjoys an additive free diet without antibiotics or drugs of any kind. They believe that traditional ways of husbandry are best for both chickens and people.

The birds live in small groups and shelter from the elements in mobile houses that have no artificial lighting and are naturally ventilated. Their playground is the tussocky grassland at Sutton Hoo. From about two weeks of age the happy chicks venture outside to enjoy exploring under Suffolk’s vast open skies. From then on all feeding takes place outside by hand with additional nutrients foraged from the surrounding vegetation. Find out more about our chickens here >>

Sutton Hoo 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). Preparation time 30 minutes Cooking time about 1 hour

Roast Chicken recipe with gravy

1 Sutton Hoo chicken with giblets (tucked inside the Chicken) from Morley Butchers
2 tbsp olive oil
salt and freshly ground pepper

For the gravy

1 carrott
1 stick of celery
1 medium onion

Roasting method

  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. Rub the oil all over the chicken and sprinkle with plenty of salt, set aside.
  3. 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 they 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.
  4. Add some chicken or vegetable stock to the pan enough to cover the veg (but don’t float the chicken)
  5. Place the chicken in the oven for 15 minutes at the high heat then reduce the oven temperature to 180°C/350°F/Gas 4 and cook the chicken for a further 50 minutes. Up to an hour and 20 minutes if it’s a large chicken.
  6. 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.
  7. After about 45 miutes start checking to see if 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.
  8. 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.

  1. 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.
  2. 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.