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Lemon scented roast chicken with bread sauce & Pigs in Blankets


  • Preheat oven to 210°-220°C normal (NOT fan forced).
  • To make the Bread Sauce, put the milk, 75 gm butter, the cloves, bay leaves, a good pinch of salt and ½ finely chopped onion in a heavy-bottomed pot. Bring to the boil, turn the heat down and gently simmer for 5 mins. Then cover and set aside off the heat.
  • Put the chicken wings, carrot and remaining onion cut in slices in the base of a large baking tray. Rest the whole chicken on top, season well and squeeze the juice of 1 lemon over. Then insert the lemon halves, garlic and thyme into the chicken’s cavity. Push a skewer through the thighs and breast point and pour a little stock in the tray. Smear the remaining butter all over the chicken and cook in the oven for 10-15 mins.
  • Turn the oven temp. down to 180°C, baste the chicken and cook for about another 35-45 mins, adding more stock as needed to the tray and basting until the juices run clear when the thigh is skewered. Remove and set aside to rest for 10 mins, before portioning.
  • While the chicken is cooking, wrap the chipolatas in the bacon and fasten with wooden toothpicks. Then lay in another tray and cook in the bottom shelf of the oven.
  • When ready, strain the milk, pressing down on the solids. Return to the pot and gently reheat with the cream. Don’t boil! Add the crumbs, in batches, whisking until a sauce consistency is reached. Then stir in 1 tbsp chopped parsley.
  • Also strain the pan juices and reduce.
  • Place the chicken and Pigs in Blankets on a large platter and sprinkle with the reduced pan juices and remaining parsley. Serve with the Bread Sauce in a small bowl alongside.
  • derived from the King of Roast Chickens, Simon Hopkinson – “Roast Chicken & Other Stories” and “Second Helpings of Roast Chicken”



  • 500 ml milk
  • 185 gm butter, softish
  • 8 whole cloves
  • 2 large bay leaves, crumbled
  • sea salt & freshly ground pepper
  • 1½ large onions
  • 8 chicken wings
  • 1 carrot, cut in wedges
  • 1.8 kg top quality chicken, washed well inside & out, and dried
  • 1 lemon
  • 1 garlic clove, peeled & smashed
  • a few fresh thyme sprigs
  • chicken stock
  • 8 chipolatas
  • 8 streaky bacon rashers
  • 3 tbsp thick cream
  • 120-130 gm fresh white crumbs
  • 3 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm