Free range Chicken

Free range Chicken

£18.00 – £21.50

Soanes Farm offers high-quality free-range chicken known for its rich flavor and ethical farming practices. These chickens are raised with access to outdoor spaces, resulting in tender, juicy meat.

Cooking Time: Roast the chicken at 200°C (400°F) for approximately 1.5 to 2 hours, depending on the size.

Portion Size: A typical serving size is about 150-200 grams per person, which ensures a satisfying meal with some leftovers for versatility.

This combination of taste and ethical sourcing makes Soanes Farm free-range chicken an excellent choice for any meal.

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Description

Ingredients:

  • 1 whole chicken (about 1.5 to 2 kg)
  • Salt (about 15-20 grams, or to taste)
  • Freshly ground black pepper (about 5 grams, or to taste)
  • Olive oil or melted butter (about 50 ml)
  • 4 garlic cloves, minced
  • 1 lemon, halved
  • Fresh herbs (such as thyme, rosemary, or parsley), about 10-20 grams
  • 1 onion, quartered
  • 500 grams of potatoes, to roast alongside (optional)
  • Carrots or other root vegetables, about 300 grams (optional)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 200°C (or 180°C for fan ovens).
  2. Prepare the Chicken:
    • Remove the chicken from the fridge and allow it to come to room temperature for about 30 minutes.
    • Pat the chicken dry with paper towels to ensure crispy skin.
  3. Season the Chicken:
    • Generously season the inside and outside of the chicken with salt and pepper.
    • Rub the chicken with olive oil or melted butter for extra flavor and crispy skin.
    • Stuff the cavity with the minced garlic, halved lemon, and a handful of fresh herbs.
  4. Prepare for Roasting:
    • Place the quartered onion in the bottom of a roasting pan to create a bed for the chicken. This will add flavor and help keep the chicken elevated.
    • If using, quarter the potatoes and other vegetables and arrange them around the chicken in the roasting pan. Drizzle them with olive oil and seasoning.
  5. Roast the Chicken:
    • Place the chicken breast side up in the roasting pan.
    • Roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 75°C at the thickest part of the thigh, and the juices run clear when pierced with a skewer.
  6. Baste (Optional):
    • If desired, baste the chicken with the juices from the pan every 20-30 minutes to keep it moist.
  7. Rest the Chicken:
    • Once cooked, remove the chicken from the oven, cover it loosely with aluminum foil, and let it rest for about 15-20 minutes. This helps the juices redistribute.
  8. Serve:
    • Carve the chicken and serve with the roasted vegetables. You can also make a gravy or sauce from the pan drippings if desired.

Tips

  • For added flavor, you can marinate the chicken hours or even a day beforehand with garlic, herbs, and a squeeze of lemon juice.
  • For crispy skin, you can leave the chicken uncovered in the fridge for a few hours before roasting to dry out the skin.
  • Feel free to customize with your favorite herbs and spices.