This is a proper Sunday centrepiece – a golden, buttery roast chicken surrounded by sweet, slow-roasted vine tomatoes and bright, tender broccoli. It’s all about balance here: rich meat and savoury juices lifted by zesty lemon and fresh herbs. It’s easy enough for a comforting midweek roast, but smart enough for guests too. Let the oven do the work while you prep a couple of cracking sides and pour something chilled to match.
For the Chicken:
For the Tomatoes:
For the Broccoli:
Prepare the Chicken: Rub the chicken all over with sea salt and leave it at room temperature for 30 minutes before cooking. This helps with even roasting.
Preheat the oven to 200°C (fan 180°C).
In a small bowl, mix the softened butter with chopped garlic, lemon zest, thyme leaves, salt and pepper. Carefully loosen the skin over the breasts and thighs of the chicken and push most of the butter mixture under the skin, spreading it out as evenly as possible. Rub the remaining butter over the outside of the chicken and place in a roasting tin.
Roast the Chicken: Place the chicken in the oven and roast for 1 hour 20 minutes. Baste with the pan juices every 20–30 minutes. If the top is browning too quickly, loosely cover with foil.
Add the Tomatoes: After 50 minutes, add the halved vine tomatoes to the roasting tin around the chicken. Drizzle with olive oil, season with salt, pepper and scatter over a few thyme sprigs. Let them roast alongside the chicken for the final 30 minutes.
Rest the Chicken: Once the chicken is cooked (juices should run clear when pierced at the thigh), remove it from the oven and let it rest, loosely covered with foil, for 15 minutes before carving.
Cook the Tenderstem Broccoli: While the chicken is resting, bring a pot of salted water to a boil. Blanch the broccoli for 2–3 minutes until just tender, then drain and toss with olive oil, lemon juice and a pinch of salt. Alternatively, grill or pan-fry it for a slightly charred finish.
At Grid Iron Meat, we take pride in offering the finest selection of meats, and our Yorkshire Free Range Chicken is no exception. Sourced from trusted farmers in the picturesque countryside of Yorkshire, England, this premium poultry is raised with the utmost care and attention, resulting in a product that stands above the rest in terms of quality, taste, and ethical standards.
£13.63
Once you've carved the chicken and served up, don't forget to pour off the pan juices into a bowl or ramekin. Let it cool and set in the fridge. You'll end up with a golden layer of chicken fat (also known as dripping or schmaltz) on top, and a savoury jelly underneath.
Spread it on toast with a little chutney for a deeply comforting snack, or use it to roast potatoes, fry veg, or enrich sauces. It’s old-school kitchen gold – don’t let it go to waste.
Wine:
Beer:
Non-alcoholic:
