Try this summer roast chicken recipe. It makes a perfect Sunday lunch, using one of the tasty free range Sutton Hoo chickens on our counter will add extra flavour.

Free Range Chickens

We are supplied by award winning Sutton Hoo Free Range Chickens in Suffolk. They are a family business that focus on high welfare with the birds living in small groups sheltered from the elements, in mobile houses that have no artificial lighting and are naturally ventilated.

The chickens have natural, varied diet additive free  with no antibiotics or hormones. they roam freely over 40 acres of Suffolk meadows, where they are free to peck, graze and engage in their normal behaviours. These are slower growing chickens, grown on average for 10 weeks. This is 25% longer than standard free range chickens and 5 weeks longer than indoor reared chickens.

Find out more about our chickens here >>

Sutton Hoo have shared these cooking tips for a tasty summer roast chicken

Ingredients for Summer Roast Chicken

1 whole free range Sutton Hoo chicken from Morley Butchers
1 whole lemon – halved
1 bulb garlic – halved
2 sprigs Rosemary
2 sprigs lemon thyme
400g new potatoes – washed
2-3 courgettes
250 ml white wine
175 g softened butter
150g olive oil

Cooking Method For Summer Roast Chicken

Pre heat your oven to 200°C/Fan 180°C/Gas mark 8. Remove your chicken from the fridge and allow it to come up to room temperature. Remove the bag of giblets tucked inside.

Smear 100g butter over the chicken and season well inside and out. Place the rosemary, half bulb of garlic and half a lemon inside the cavity of the chicken. Place the chicken into a deep roasting tray.
Pour over about 100g olive oil and then add the wine into the roasting tray.

Place in the oven for 10 mins then turn down to 180°c. Roast for 45 mins per kg, carefully remove from the oven and baste the chicken with its own juices. Return to the oven for a final 10 mins.

Take out of the oven and leave in a warm place to rest for 15 mins. Cover loosely with foil.

Meanwhile boil the potatoes in lightly salted water with the other half bulb of garlic for 10 minutes. Drain and set aside. Place a frying pan on a medium heat and put in the remaining oil and butter. As the pan begins to smoke, throw in the cut courgettes, lightly season and fry for 2-3 minutes. Remove from the pan, set aside.

Put the potatoes into the same pan, put it back onto heat, throw in the thyme and squeeze the juice from the half lemon and fry for a couple of minutes.

You are now ready to serve – carve the chicken and enjoy.