1 fresh British chicken 1.6kg (approx)
1 fresh lemon, quartered
1 large onion, peeled and chopped
1 glass of Italian White Wine

Salt and coarse ground black pepper
Quixo Chicken Granules, 1 tbsp (approx)
1 kg peeled Maris Piper potatoes
200g lard

1. Pre-heat the oven to 220°C, gas
mark 7.

2. Place the quartered lemon into the cavity of the chicken.

3. Place the chicken into a deep saucepan and season with a little salt
and pepper.

4. Pop the chicken into the oven and
cook for approximately 15 minutes until
it starts to brown slightly.

5. Once ready, remove pan from the oven and turn down to 200°C, gas mark 6.

6. Place the chopped onion around the chicken, add wine, salt and pepper.

7. Cover and return to the oven for a further 50 minutes or until cooked and juicy.

8. Once cooked, remove the chicken and cover with foil or cling film.

9. Place the saucepan back onto the stove and bring to a simmer.

10. Thicken with a few Quixo chicken granules.

11. Carve the chicken and serve with the roast potatoes and gravy.

1. Pre-heat the oven to 200°C, gas
mark 6.

2. Place the lard onto a baking tray, pop into the hot oven for 10 minutes, or until just smoking.

3. Place a pan of cold water on the stove, bring to the boil and then add a little salt.

4. Pop in the potatoes, after cutting into large quarters.

5. Bring back to the boil and simmer for about 10 minutes, or until the outsides start to fall away, carefully drain.

6. When drained, carefully remove the tray from the oven, add the potatoes to the hot fat and season well with salt and pepper, then pop into the oven. Cook for 35-40 minutes.

7. When the bottoms are very crisp and golden, turn the potatoes over and return to the oven, cook for a further 35-40 minutes, until both sides are crisp and golden. The inside will be soft and powdery with 2 crunchy edges, perfect!

8. Serve piping hot.