Salt & Pepper Roast Chicken©


  • 1 Large Roast Chicken (approx. 1.7kg-60oz free-range)
  • 3 tablespoons Freshly Ground Black Pepper
  • 1 tablespoon Sea Salt
  • 3.5oz-100g Salted Butter
  • 1 Chicken Oxo Cube – dry (to crumble)
  • 6.7fl oz-200ml Boiled Water


  1. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  2. Pat dry the chicken and grease the top and sides with some of the butter. Place the rest of the butter inside the chicken
  3. Using a pestle & mortar- crush the black peppercorns until a fine dust. Add the sea salt and stock cube and stir together to evenly distribute the seasoning
  4. Sprinkle the seasoning all around the chicken (especially the top). Pat down the seasoning firmly to help it stick
  5. Place the chicken on the roasting rack/pan (no need for foil) and pour the boiled water into the base
  6. Pop into the oven for 1 hour
  7. Once the time is up, increase the oven temperature to 428˚F/220˚C regular oven or 392˚F/200˚C fan assisted oven. Continue to roast for a further 30 minutes (add more boiling water to the base of the roaster at this time)
  8. When the time is up, insert a meat thermometer into the centre of the chicken and ensure the meat is at least 165°F/75˚C and that the juices run clear once skewered
  9. Leave to rest for 15 minutes before carving. Enjoy hot or cold

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