Mother’s day Lemon and Herb Roast Chicken

WOW! Now here is a flavour packed chicken, perfect for your Mother’s Day roast. Simply but stunning.

Cooking time: 1hr 30min | Serves: 8 

Ingredients:

1 dessertspoon  Italian herb seasoning
1/4 teaspoon salt
1/2 teaspoon mustard powder
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1 large Free Range Beech Ridge Farm Chicken
2 lemons
2 tablespoons olive oil

Method

1. Preheat your oven to 180 C / Gas 4.
2. Mix together the seasoning, salt, mustard powder, garlic salt and black pepper. Put to one side.
3. Squeeze the juice of the 2 lemons into a small bowl and mix with the olive oil and the spice mixture.
4. Put the whole chicken in a 23 x 33cm baking or roasting dish. Rub the inside and outside of the chicken with the lemon and herb mixture drizzling any remaining mixture over the chicken.
5. Bake in a preheated oven for 1 and a half hours (or until juices run clear) ensuring you baste the chicken several times with the juices to ensure succulent meat.
6. Serve the traditional roast way with fresh vegetables and roasted potatoes, or lighten things up with a fresh green salad and fresh bread.   Also lovely with a crisp, citrusy Sauvignon Blanc 😉