Ingredients Jump to Instructions ↓

  1. 1x 1 1/5 kg chicken

  2. 1 tsp Marmite

  3. 1/2 lemon

  4. 6 rashers bacon

  5. 1 bunches mixed fresh herbs

  6. 2-3 cloves garlic

  7. 1 kg floury potatoes , such as Maris Piper, peeled and cut into chunks

  8. 2 onions , halved

  9. 75 g butter

Instructions Jump to Ingredients ↑

  1. Roast chicken with bacon and Marmite Method 1. For the chicken: preheat the oven to 190C/gas 5.

  2. Spread a layer of Marmite all over the chicken. Squeeze the lemon into the neck of the chicken, then pull the skin back and squeeze the lemon into the breast - this gives the chicken more flavour. Cover the chicken breast with slices of bacon. Stuff the cavity of the chicken with herbs and garlic.

  3. Place in a roasting tin and cook for 20 minutes per 450g plus 20 minutes. Remove the bacon after 1 hour and put to one side. Meanwhile make the potatoes.

  4. For the potatoes: put the potatoes in a pan with the onions and bring to the boil. Remove from the heat and drain well, reserving some of the cooking water. Transfer the potatoes and onions in a roasting tin and pour over the reserved cooking water. Dot with the butter and cook in the oven for 45-60 minutes until tender and crisp.

  5. Serve the chicken with the potatoes, onions and bacon.


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