Roast chicken with bacon and Marmite
From: The People's Cookbook
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Roast chicken with bacon and Marmite
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Flossie Squires uses a British favourite to give her oven-cooked bird a savoury and beautifully-brown skin
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Ingredients
For the chicken
- 1x 1.2kg chicken
- 1 tsp Marmite
- 1/2 Lemon
- 6 rashers Bacon
- 1 bunch mixed fresh herbs
- 2-3 cloves Garlic
For the potatoes
Method
1. For the chicken: preheat the oven to 190C/gas 5.2. 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.
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Latest Comment
This is absolutly delicous, as agreed by my very fussy husband & daughter. You have to try it.