The perfect Sunday roast – field&flower lemon chicken

As the snow fell around us today, we tucked into our roast chicken lunch, and all was right with the world…

For the perfect Sunday chicken roast I used:

One small field&flower corn fed, free range chicken (1.7kg)
6 Maris Piper potatoes
One lemon
Frozen peas
One pack of Schwartz chicken gravy

It’s that simple! I took inspiration from field&flower’s website itself, using their lemon chicken recipe here. Simply squeeze juice from a whole lemon onto the chicken, season liberally with salt and pepper, and rub all over with olive oil. Place lemon halves inside the chicken, and pop it on a rack on top of a tray. To get the perfect crispy roast potatoes, peel and chop Maris Pipers into bitesize pieces, parboil (about 10 minutes), rough them up by shaking them around in a colander, coat in olive oil and add a sprinkling of plain flour and place in the tray below the chicken.

Roast the whole tray at 225C for 15 minutes, then lower to 180C for 45 minutes. By which time, the chicken is ready – take it out and rest for another 15 minutes while you whack the heat on high to get those potatoes really crispy. They should have soaked up lots of dripping from the chicken.

Due to the snow we were stranded indoors with no access to vegetables (rather a reluctance to trudge out to the market) so I served the chicken with frozen peas – my favourite freezer staple. I also had a ready made chicken gravy to hand, to which I added the plentiful juices that had come out from the chicken.