Roast Chicken with Bacon and Marmite

Flossie Squires uses a British favourite to give her oven-cooked bird a savoury and beautifully-brown skin
Roast Chicken with Bacon and Marmite
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the chicken

  • 1x 1.2 kg chicken
  • 1 tsp Marmite
  • 1/2 lemon
  • 6 rashers bacon
  • 1 bunches mixed fresh herbs
  • 2-3 cloves garlic

For the potatoes

  • 1 kg floury potatoes, such as Maris Piper, peeled and cut into chunks
  • 2 onions, halved
  • 75 g butter


1. For the chicken: preheat the oven to 190C/gas 5.

2. Spread a layer of Marmite all over the chicken. Squeeze the lemon into the neck of the chicken, then pull the skin back and squeeze the lemon into the breast - this gives the chicken more flavour. Cover the chicken breast with slices of bacon. Stuff the cavity of the chicken with herbs and garlic.

3. Place in a roasting tin and cook for 20 minutes per 450g plus 20 minutes. Remove the bacon after 1 hour and put to one side. Meanwhile make the potatoes.

4. For the potatoes: put the potatoes in a pan with the onions and bring to the boil. Remove from the heat and drain well, reserving some of the cooking water. Transfer the potatoes and onions in a roasting tin and pour over the reserved cooking water. Dot with the butter and cook in the oven for 45-60 minutes until tender and crisp.

5. Serve the chicken with the potatoes, onions and bacon.

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