Sunday Roast Chicken

Number of Portions


- 1 leek
- 2 carrots
- 4 onions
- Olive oil
- 2 tbsp Chicken Seasoning
- 2 knobs of butter
- 1 whole chicken


Prep your mirepoix by chopping the vegetables roughly and place in roasting tin.

Trim the chicken leaving just the crown and then push the knobs of butter underneath the chicken skin to keep the meat moist.

Make a paste by combining some olive oil and Schwartz Chicken Seasoning and then smother the chicken crown with the paste.

Place the chicken on top of the vegetables in the roasting tin and roast in the oven at 190°C for 1 hr or until cooked through.


When ready to plate up, remove the breast from the chicken crown and serve with roast potatoes, vegetables, Yorkshire pudding, chicken jus and some bread sauce.

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