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Shropshire Lad's Roast Chicken - Serves 4

Preparation time: 75 minutes

Cooking time: 130 minutes


  • 2 tbsp whole black peppercorns
  • 4 garlic cloves
  • Handful wild garlic, chopped
  • Small bunch fresh tarragon, chopped
  • Handful fresh sage
  • Small bunch fresh chives, chopped
  • 1 lemon
  • 2 tbsp oil
  • 1 whole chicken
  • Salt


  1. For the marinade put peppercorns, garlic and a pinch of salt into a pestle and mortar and start working it into a paste.
  2. Add in wild garlic, tarragon, sage and chives, working and breaking down the herbs between each addition.
  3. Finally, add the zest and juice of the lemon and oil – the marinade is finished once the herbs have turned dark green in colour.
  4. Score the chicken on the thickest parts – two in both breasts and one across each drumstick and thigh. Place the chicken in a bowl and pour the marinade over, working it into the incisions. This should be done at least an hour before. If you do it the day before , keep it covered in the fridge overnight and take it out one hour before cooking.
  5. Secure the chicken in the Tripod Roaster and hang on the Cooking Tripod.
  6. Turn the Tripod Roaster every 15 minutes, so it cooks evenly. 
  7. Cook for around two hours – if you have a probe thermometer then place it in the meatiest part and anything around 72 degrees is good.
  8. Take the chicken off the heat and let it rest.
  9. Whilst it is resting grill some spring vegetables and serve.

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