Slow roast, lemon and garlic chicken

With Christmas around the corner and the cold evenings well and truly settled in a roast dinner is the perfect meal! I’ve played around with this method and think I’ve got it on point now!


2 whole organic chickens

Zest of 2 lemons

Juice of 1 lemon

1 whole garlic bulb

2 red onions

Knob of butter

Olive oil

Handful of fresh thyme


Preheat the oven to 120C.

Peel and crush half of the garlic bulb and combine in a bowl with the lemon zest, lemon juice, butter, few glugs of olive oil, salt and pepper.

Place the chickens in either two separate roasting trays or one large one, using a sharp knife pierce the chicken all over. Pour the marinade over the two chickens and using your hands rub into the skin. Place the remaining garlic cloves, unpeeled, into the roasting tray and peel the onions, cut into quarters and place in the tray.

Fill approx 1/4 of the tray with water, cover and seal well with foil and place in the oven for 2 hours.

After 2 hours, turn the temperature up to 140C and cook for another hour.

Remove the chicken from the oven and remove the foil, place back in the oven and turn the temperature up to 200C and cook for half hour to crisp up the skin.

Once cooked, remove from the oven, place foil back on the chicken and allow to rest for half hour before serving.

My favourite sides for a roast – sweet potato wedges, maple syrup and cinnamon parsnips, ginger and garlic Brussels sprouts and crispy kale 👌🏽

Spring green salad with almond pesto and grilled chicken

A hearty salad for a hot summers day!

For two people as a main dish takes about 30-40 minutes with preparation and cooking time. Great for during the week after a busy day at the office! 


2 organic chicken breasts

1 courgette 

1 pack asparagus tips

4 pink radishes

1 packet organic watercress

Feta cheese

2 teaspoons toasted almond flakes

1 teaspoon oregona

1 lemon

Approx 4 tablespoons almond pesto click here for the recipe

Wash and cut the chicken in half length ways – this halves the cooking time and still keeps the breast juicy when cooked. Marinate the chicken with a good gulg of olive oil, a sprinkle of oregano, juice of 1 lemon, salt and pepper to season. Set aside.

Put the watercress in a salad bowl and add thinly sliced radishes and approximately 4 tablespoons of the pesto – depending on how much you want it dressed. 

Wash and trim the ends of the asparagus, heat a griddle pan on medium to high heat and add a knob of butter. Cook the asparagus till charred, once ready cut into bite size pieces and add to the salad. 

Cut the courgette into thin ribbons with a potato peeler or a thin knife and in the same griddle pan add the ribbons and cook till charred. Once ready add to the salad. 

Now cook the chicken, add the sliced chicken breast to the griddle pan on high heat with some olive oil and cook on each side until brown with a grilled effect. It will take around 10 minutes to cook through but check the thickest part of the breast by cutting through. Once all is cooked slice the breast into slices and add to the salad. Top the salad with the toasted flaked almonds and crumble the feta. Mix it all up and it’s ready to serve! Taste best warm! 

Tip: to make it more filling you can add cous cous or steamed baby potatoes

Spicy herbed chicken with beetroot, fennel and orange salad 


A whole corn fed chicken cut into quarters and skinned

1 coriander bunch

1/2 mint bunch

2 small red onions

6-7 large garlic cloves

2 thumb size ginger pieces

2 red chillies

2 tbsp Natural yogurt

Olive oil

2 tsp salt

1/2 tsp black pepper

1 tsp ground cumin

Juice of 1 lemon

For the salad:

4 beetroots, peeled and cut into eighths

Half a fennel bulb

1 med orange

Juice of half a medium orange

Few sprigs fresh dill

Feta cheese

Handful of roughly chopped walnuts

This recipes serves two portions

Firstly, the chicken. I get mine from the butchers and ask them to cut it into quarters and remove the skin, however if you prefer to keep the skin on then that is fine too. Wash the chicken and cut slits into the meatier parts to allow the marinade to soak through.

Pick the leaves off the coriander and mint, wash and drain. Place both the red onions, garlic cloves, ginger, chillies, coriander and mint into a chopper and whizz them up until they resemble a pasty like texture.

Transfer to a bowl, add the salt, cumin, pepper, lemon, yogurt and a few glugs of olive oil.

Using your hands, massage all of the marinade into the chicken and the slits you created making sure it is completely covered. If the skin is left on make sure you massage marinade under the skin too. Cover the bowl with cling film and leave in the fridge for a couple of overs or overnight.

Remove the chicken from the fridge 30 minutes before placing in the oven to allow it to warm to room temperature.

Turn the oven on to 220 degrees. Grease and line a baking tray and place the chicken quarters onto the tray. Keep them slightly apart which will stop juices running, you want the chicken to be dry and slightly charred when serving. It may seem like there is too much marinade but coat the excess on top of the chicken.

Place the chicken in the oven – this will take around 45 minutes to cook (depending on the strength of your oven).

Check the chicken is piping hot before serving and if you unsure on whether it is cooked poke a sharpe knife into the thickest part of the meat – if the juices run clear it is ready.

Remove from the oven and let stand for 10 minutes before serving.

For the salad

Turn the oven on to 200 degrees. Trim, peel and cut the beetroot into eighths. Place in a non stick baking tray and drizzle olive oil, a sprinkle of salt and the juice of the orange. This is ready to go in the oven.

The beetroot should cook in around 30minutes. Toss it half way through cooking, once it starts to caramelise and is tender to poke with a fork it is ready to remove from the oven.

Whilst the beetroot is cooking peel and segment the orange and cut the segment lengthways and then in half.

Slice the fennel into thin slices and pick and wash the dill leaves.

Remove the beetroot and transfer into a salad bowl, toss the orange in along with the walnuts, crumbled feta cheese, fennel slices and dill leaves. Serve the salad warm with the chicken.

You can make this meal as filling or as light as you want – you can add roasted new potatoes to the salad or serve with some warm naan bread.