Camilla Parker Bowles' Roast Chicken Recipe

Ingredients:

1 large free range or roasted chicken
Unwaxed lemon, pierced several times
Olive oil 
½ lemon, juice only
1 glass of white wine
150 ml chicken stock

 

Directions:

Preheat oven to 220 degrees celcius.  Stuff chicken with whole lemon. Rub oil into skin and season with salt and pepper inside and out. Squeeze lemon half over the bird. 

Roast, turning down heat to 180 degrees celcius after 20 minutes. Cook until juices run clear when leg is pierced with tip of a knife (about an hour.) 

Remove chicken from pan and let it rest while you make gravy.

 

Spoon off fat from the pan, then put remaining juices over medium heat. Pour in wine, deglaze and reduce, then add stock. Bring to a boil then season. Serve with chicken.