1 Sustainably Sourced Range Chicken

2tbsp Coconut Oil

1tsp Turmeric

1tsp Cumin

5 Rosemary stalks

2 Lemons

Pink Himalayan Salt & Pepper

70g Rocket

2 Red Peppers

3 Carrots

10 Radishes

150g Sugar Snap Peas

3tbsp Extra Virgin Olive Oil


  • Take the Chicken out of the fridge an hour before you roast it & allow it to get to room temperature.
  • Whack the oven on to 180°C
  • Put the Chicken in a roasting tray, cover with the Oil, Turmeric, Cumin, Rosemary & a good sprinkling of Salt & Pepper. Slice 1 Lemon into 4 & stuff into the birdie
  • Pour 400ml / 2 cups of water into the tray, cover loosely in foil & pop in the oven
  • Roast for 40 minutes, remove & using a large spoon scoop up the juices & pour over the bird. Pop back in the oven for another 30 mins with the foil on
  • Remove, baste again with the juices and pop it in for 25 mins with the foil off in order to turn the skin crispy
  • Meanwhile make your salad: combine the Rocket, sliced Peppers, grated Carrots, halved Radishes & thinly sliced Sugar Snap Peas
  • Cover in Oil, the juice from your other Lemon & a good dash of Salt & Pepper
  • Remove your Chicken, let it rest for c. 15 minutes then carve up and eat away

*This is also great with our Classic Sweet Potato Wedge.

Serves: 4