Sunday Roast Chicken With Gordon Ramsay.

COOKING INSTRUCTIONS Preheat the oven to 200°C/Gas 6. Season the inside of the chicken. Place the tarragon and butter in a bowl and beat until combined. Season with salt and pepper. Loosen the skin over both chicken breasts by gently pushing your fingers underneath it. Now push the tarragon butter under the loosened skin so that it covers the whole crown. To make the stuffing, put the chickpeas into a bowl, season and add the chillies, lemon zest, thyme leaves and a dash of olive oil. Mix well. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance. Place the garlic heads, cut side down, in a roasting tin. Put the chicken on top and drizzle with olive oil. Season the outside of the chicken with salt and pepper and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 180°C/Gas 4 and continue roasting for 1¼-1½ hours, until cooked through and golden all over. Extract the lemon from t…
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CHRISTMAS RECIPE: Roasted Turkey With Lemon Parsley & Garlic | Gordon Ramsay

Serves eight to 10.

You will need

1 free-range turkey (ideally Norfolk Black or Bronze), about 5-5.5kg,

Sea salt and freshly ground black pepper,

2 onions, peeled and halved,

1 lemon, halved,

1 head of garlic, halved horizontally,

6 bay leaves,

Olive oil, to drizzle,

8 rashers smoked streaky bacon For the lemon, parsley and garlic butter 375g butter, at room temperature

1 tbsp olive oil

Finely grated zest and juice of 2 small lemons

3 garlic cloves, peeled and crushed

Small bunch of flat leaf parsley, leaves only, chopped


Preheat the oven to 220°C/425°F/Gas 7. Meanwhile, prepare the lemon, parsley and garlic butter.

Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine.


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