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Thomasina Miers' Ultimate Roast Chicken

Thomasina Miers' Ultimate Roast Chicken

Serves pea 4-5 people Clock icon 1 hour 25 minutes
We've been lucky enough to get this recipe from the wonderful new book Home Cook by BBC MasterChef Champion 2005, co-founder of Wahaca and Guardian Weekend Cook Thomasina Miers. This ultimate crispy roast chicken dish is super flavoursome and simple to whip up. Thomasina says: 'Given that chicken is the star of the show here, I'd advise buying something of good quality... such as Fosse Meadows." We agree that Fosse's wonderful slow-grown, happy chickens taste the best!

8 Farmdrop products in this recipe

£ 21 .75
8 items.

Here's how you do it

  1. Heat the oven to its highest setting. Season the chicken inside and out, then stuff it with the lemon, half the herbs and half an onion. Roughly slice the rest of the onions, spread them over the base of a roasting tray, then scatter over the garlic and the remaining herbs. Rub the chicken with the oil and season the tray generously.

  2. Pull the legs slightly away from the body, then sit the chicken breast side down on top of the onions and transfer to the oven. Immediately turn down the heat to 190°C/375°F/gas mark 5 and cook for just over an hour (30 minutes per kg, plus 15 minutes for good measure).

  3. When the chicken is in the oven, pop the potatoes into a large baking tray with the garlic and herbs, pour over the oil, season well and give everything a good toss. Roast in the same oven as the chicken, stirring occasionally and adding a little oil if they look a bit dry. They will be crisp and golden in about an hour.

  4. Once the chicken is cooked, remove from the oven. The chicken is cooked when the juices from the thickest part of the thigh run clear when pierced with a skewer (if in doubt, cut the thigh away from the body to see if it is cooked in that crevice). For the most succulent meat, it’s essential to rest the bird in a warm place, covered in foil, for 15 minutes while you make the gravy.

  5. For the gravy, skim off most of the fat from the chicken tray, leaving only a few tablespoons behind, then put the tray on the hob over a medium heat. Crumble in the stock cube and whisk in the flour, and leave to bubble for a few minutes, to cook out the raw flavour in the flour. Pour in the wine a little at a time, letting it bubble for a minute between each addition, then boil for a few moments before adding enough boiling water to thin the mix to your desired consistency (anything between 200ml and 400ml, depending on how thick you like your gravy). Simmer for five to 10 minutes, and check for seasoning; I like lots of salt and pepper in my gravy.

  6. Pick out and discard the herbs, but save the delicious onions and garlic to serve with the chicken. Pour the gravy through a sieve into a warm jug (though if it’s just family, I don’t bother), carve the bird and dish up.


For the Chicken

  • 1 whole chicken
  • 1/2 lemon
  • 8 thyme sprigs
  • 4 bay leaves
  • 2 onions, peeled & halved
  • 5 garlic cloves
  • 1 tbsp olive oil (from your larder)

For the potatoes

  • 1kg potatoes, scrubbed & halved
  • 5 garlic cloves
  • 1 handful thyme sprigs, leaves picked
  • 4 tbsp olive oil (from your larder)

For the gravy

  • ½ chicken stock cube (from your larder)
  • 1 tbsp plain flour (from your larder)
  • 150ml white wine (from your larder)

Suitable for

  • Dairy Free