• MENU
What would you like to search for?
Popular searches: squirrel | rabbit

There's nothing in your basket.
Would you like to see our products?

Total: £0.00
Checkout

Autumn one pan roast Sutton Hoo chicken

Enjoy a lazy Sunday with this easy but delicious one-pan roast recipe. Once in the oven, you only need to open the door once to baste and add the last two vegetables, giving you plenty of time to relax with a coffee and the Sunday papers.

Autumn One Pan Roast Sutton Hoo Chicken

Ingredients

  • 1 whole Free Range Sutton Hoo Chicken, patted dry with absorbent paper
  • 4 large carrots, peeled and cut into chunks
  • 1 whole red onion, peeled and cut into large wedges
  • 2 large potatoes, peeled and cut into large wedges
  • 200g spinach, thoroughly washed and drained
  • 4 whole cooked beetroot, peeled and cut into chunks
  • 1/2 bunch Thyme or Rosemary
  • 125g softened butter
  • 150g olive oil

Instructions

  1. Pre heat the oven to 230°C/Fan 210°C/Gas mark 8

  2. Smear the butter all over the chicken and season well with salt and pepper inside and out.

  3. Take a large wide bottomed pan and spread the carrots, potatoes and red onions over the bottom of the pan, season with salt and pepper and scatter with the herbs. Pour over the oil and mix well.

  4. Place the whole chicken on top of the vegetables and put into the oven. Turn the oven down to 200°C/Fan 180°C/Gas mark 6 after 10 minutes.

  5. Roast for 45 minutes, and remove from the oven. Carefully mix in the beetroot and spinach and take the opportunity to baste the chicken. Place back in the oven to cook for a further 10 minutes. The skin should be crispy and golden in colour.

  6. Remove and leave in a warm place for 15 minutes, loosely covered with foil.

  7. Place the whole pan in the middle of the dining table to share between everyone. There will be some delicious juices in the pan so we recommend mixing these well with the vegetables and serving with bread to mop up the flavour packed juices. So tasty!

Thank you to Sutton Hoo Chicken for sharing this recipe with us. 

Related Recipes

Recipe
 Roast Pheasant With Lentils & Button Onions
Simmering lentils with bacon and aromatics infuses them with moreish flavours and makes them the perfect backdrop for tender pan-fried pheasant breasts with sautéed onions. Serve for a satisfying Sunday lunch or a well-deserved midweek treat.
Recipe
 Chicken with Walnuts and Pomegranate
This rich and incredibly moreish stew has just three key ingredients, which come together to create a truly sumptuous dish. Don’t be put off by the time it needs on the hob. It couldn’t be simpler to make, and once everything is cooking you won’t need to do anything other than let it bubble gently in the background. In place of chicken, you could also use duck.
Recipe
 Oriental Sutton Hoo chicken noodle soup
Chicken noodle soup is a classic comfort food and this soul-soothing recipe is packed with flavour. The stock is made with tasty chicken wings from Sutton Hoo’s free-range slow-grown birds, while warming ginger and chilli, Thai fish sauce and coriander combine to create a vibrant and authentic Asian taste.