
From
The People's Cookbook
Flossie Squires uses a British favourite to give her oven-cooked bird a savoury and beautifully-brown skin
Flossie Squires uses a British favourite to give her oven-cooked bird a savoury and beautifully-brown skin
Roast chicken with bacon and Marmite
Method
2. Spread a layer of Marmite all over the chicken. Squeeze the lemon into the neck of the chicken, then pull the skin back and squeeze the lemon into the breast - this gives the chicken more flavour. Cover the chicken breast with slices of bacon. Stuff the cavity of the chicken with herbs and garlic.
3. Place in a roasting tin and cook for 20 minutes per 450g plus 20 minutes. Remove the bacon after 1 hour and put to one side. Meanwhile make the potatoes.
4. For the potatoes: put the potatoes in a pan with the onions and bring to the boil. Remove from the heat and drain well, reserving some of the cooking water. Transfer the potatoes and onions in a roasting tin and pour over the reserved cooking water. Dot with the butter and cook in the oven for 45-60 minutes until tender and crisp.
5. Serve the chicken with the potatoes, onions and bacon.
Prep:
20 min
Cook: 1 hr 30 min
Cook: 1 hr 30 min
Ingredients
For the chicken
1x 1.2kg chicken1 tsp Marmite
1/2 lemon
6 bacon rashers
1 bunch mixed fresh herbs
2-3 garlic cloves
For the potatoes
1kg floury potatoes, such as Maris Piper, peeled and cut into chunks2 Onions, halved
75g Butter
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