- Joint a medium chicken and brine the pieces in 1/10th salt water for one hour.
- Preheat your oven to 190°C/170°C fan. Pierce a lemon several times on one side with a sharp knife.
- Gently loosen the skin on the chicken crown with your fingers and slide in some butter (and slices of garlic if you wish). Sprinkle sage, rosemary and thyme over the chicken skin, season with salt and pepper then rub it with olive oil.
- Place all the pieces of chicken on a baking tray, and the lemon (holes facing up) in the interior of the crown, and roast in the oven for 40 minutes, or until the juices run clear. Use a thermometer probe to check the thickest part of the breast has reached at least 64°C.
Discover the complementary sweet potato, artichoke and chestnut dauphinoise and apple, lemon and mascarpone syllabub to turn this meal into a feast.
You’ll be impressed by the flexibility of our range cookers, so you can bring a Sunday lunch feast together with considerable flourish.