Punched Potatoes


Roast Chicken



Ingredients (4 servings)

  • 1 free range chicken (1,5kg/3.3pounds)
  • 50g (1/2 stick) butter
  • 8 strips of bacon
  • 1 big lemon
  • salt q.s.

Instructions (Time: 1.5 hours)

Preheat your oven to 180ºC (360ºF). Rub the inside of the chicken with some salt and the juice of half the lemon (if you don’t like to touch the chicken like me just throw it in there with the help of a tablespoon). Place the butter inside the chicken.


Rub the outside of the chicken with the juice from the other half of the lemon. If you care about how your chicken will look in the end, rub the chicken with a little bit of butter before covering it with the bacon stripes. Otherwise, later when removing the bacon, the skin of the chicken might come off as well. 


Roast for about an hour and remember to baste the chicken with the fat that is released in the roasting process. 


Remove the bacon and roast for another 30/40 minutes, or until it’s cooked.


And carve the chicken. If you’ve never done this before you can check this video (that’s how I learned).


And serve!