Sutton Hoo Chicken

Make roast night special with a Sutton Hoo free-range chicken. It cooks evenly, delivers proper flavour and gives you everything you want—crispy skin, juicy breast and tender leg meat. Keep it simple with lemon, garlic and thyme, or choose one of our house marinades for bold flavour with zero faff. Spatchcocking is ideal when you want faster, more even cooking and fantastic browning on the barbecue or in the oven.

Note: All our chicken items can be marinated—pick your flavour at checkout or message the shop.

Why you’ll love it

• Free-range bird with generous, reliable flavour

• Bone-in & skin-on for juicy meat and proper browning

• Versatile: traditional roast, spatchcock, or BBQ

• Great value family centrepiece with leftovers for sandwiches or salads

Bird & cut details

• Whole chicken (free-range)

• Bone-in, skin-on

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry, season well (or marinate 30 mins to overnight).

2. Classic roast: 190°C (fan 170°C) for 20 mins per 500g + 20 mins.

3. Spatchcock: 200°C (fan 180°C) for 45–60 mins depending on size.

4. BBQ (spatchcock recommended): Indirect heat 45–60 mins, then finish over direct heat to crisp.
   Food safety: Check the thickest part of the thigh—aim for 75°C and clear juices. Rest 10–15 mins before carving.

Serving ideas

• Lemon, garlic & thyme with roast potatoes and seasonal greens

• Peri-peri with chips, slaw and extra sauce

• Honey–mustard glaze with buttery carrots and peas

• Herby yoghurt and flatbreads with pickled onions

Marinade options

Choose at checkout or message us for custom blends: Lemon & Herb, Peri-Peri, BBQ, Tikka, Honey–Soy, Garlic Butter.
Allergen note: marinades may contain allergens—check ingredients on pack.

Storage & handling

• Keep refrigerated below 5°C

• Suitable for home freezing on day of purchase; defrost in the fridge and use within 24 hours

• Once opened, cook within 1 day

• Caution: contains bones

FAQs

Is this bird suitable for spatchcocking?
Yes—remove the backbone, flatten the bird and it’ll cook faster with great skin.

How many will it feed?
Typically 4 with sides (size dependent).

Can you marinate it for me?
Absolutely—select a flavour at checkout.

Any tips for extra-crispy skin?
Pat the skin dry, season well, start hot, and rest before carving