Royal roast chicken

Tom Parker Bowles is back in the This Morning kitchen with a family favourite, his mother, Camilla Parker Bowles' recipe for roast chicken.

Tom says he was raised on "simple food using fresh ingredients", and he believes that these simple recipes are made great by using quality ingredients but that doesn't always mean grabbing anything with an organic label.

We have asked Tom to bring this family recipe to the This Morning Kitchen and talk about his approach to choosing ingredients... organic or otherwise.

Serves: 4

Ingredients

1 large free-range chicken1½ unwaxed lemonsolive oil, for rubbingFor the gravy150 ml dry white wine150 ml chicken stock

To serve

Seasonal vegetables

Method

• Preheat the oven to 220C/200C fan/gas 7

• Pierce the whole lemon several times with the tip of a sharp knife or a skewer, then place in the chicken cavity. Rub some oil into the skin, season inside and out with salt and freshly ground black pepper (be generous), then squeeze the juice of ½ lemon over the bird.

• Roast for 10-15 minutes, then turn down the heat to 180C/160C fan/gas 4 and cook for another 50 minutes to 1 hourl, or until juices run clear when the leg is pierced with the tip of a knife

• Remove the chicken from the pan and let it rest for 10-15 minutes while you make gravy

• Spoon off the fat from the pan, then place the pan over a medium-high heat. Pour in the wine and deglaze, stirring vigorously. Bubble until reduced, then add the stock. Bring to a boil and season to taste with salt and freshly ground black pepper.

• To serve, carve the chicken and accompany with seasonal vegetables and gravy