This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Graham Campbell's summery roast chicken recipe produces the perfect warm weather Sunday lunch. Instead of serving with heavier components like Yorkshire pudding and gravy, Graham serves the chicken with a herby potato salad. Ideally, cook in an oven with a moisture plus setting to ensure a crisp skin and beautifully moist meat.
Get in touch