GEORGIA SAYS: “Whenever I’m home on a Sunday my mum always makes me a roast. It’s my favourite meal and my perfect roast must include: roast chicken, roast gammon, crackling, roast potatoes, carrots, peas, parsnips, sweetcorn, yorkshire puddings and thick gravy!”

Serves 4

  • 1 x 1.6 kg chicken
  • 2 medium onions
  • 2 carrots
  • 2 sticks celery
  • 1 bulb garlic
  • Olive oil
  • 1 lemon
  • 1 bunch of fresh mixed herbs


  • Remove the chicken from the fridge 30 minutes before you want to cook it. Preheat the oven to 240°C / 475°F / gas 9.
  • Wash and chop the vegetables. Break the garlic bulb into cloves, leaving them unpeeled.
  • Pile all the veg, garlic and herbs into the middle of a roasting tray and drizzle with oil.
  • Drizzle the chicken with oil and season well with sea salt and black pepper. Place the chicken on top of the vegetables.
  • Carefully prick the lemon all over. Put the lemon and herbs inside the chicken’s cavity.
  • Turn the heat down to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
  • Baste the chicken halfway through cooking.
  • Take it out of the oven, and remove any string and the wings before carving.

Georgia plays on the Ladies European Tour. You can follow her on twitter: @georgiahall96


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