Healthy, affordable and versatile, chicken has been a popular part of our diet for thousands of years.
Not only does chicken taste good, and do you good, but it’s the least environmentally unfriendly of all of the meat proteins in terms of its carbon footprint. *Cows release the equivalent of 16kg of carbon dioxide for every kilo of meat they produce, sheep produce 13kg of CO2, whereas chickens are responsible for only 4.4kg of CO2 per kilo of meat. Not only does chicken produce the least greenhouse gas emissions of the most popular types of meat, but it produces less overall emissions during each phase of production, processing, and cooking.
Light meat (breast fillet and wings) and dark meat (leg meat) in bold
Energy: 106 Kcal/449kJ / 109 Kcal/459kJ
Protein: 24g / 20.9g
Carbohydrates: 0g / 0g
Of which sugars: 0g / 0g
Fat: 1.1g / 2.8g
Of which saturates: 0.3g / 0.8g
Fibre: 0g / 0g
Sodium: 60mg / 90mg
Remove all packaging. Wash hands, all surfaces and utensils after touching raw poultry. Keep raw poultry separate from cooked foods.
All appliances vary. These are guidelines only. All chicken products should be cooked thoroughly, until there is no pink meat and the juices run clear. Ensure the product is piping hot before serving. Do not reheat.
Cook from chilled. If freezing at home, defrost thoroughly before cooking. Preheat oven: Appliances vary, but as a guide: 190oC/ Fan 170oC/ Gas 5. Remove all packaging including the trussing band. Place chicken in a roasting tray and onto the middle shelf of the oven. Optionally, loosely cover with foil. Allow 20 minutes per 500g plus 25 minutes for cooking. At the end of the cooking time, check that the food is steaming hot and that juices run clear when probed. No pink flesh should be evident. Let the food rest for 10 minutes before carving.
Breast fillets and boneless portions
Cook from chilled. Preheat oven: 190°C/ Fan 170°C/Gas 5. Place the chicken on a roasting tray, cover loosely with foil and cook for 25-30 minutes in the centre of the oven. To check that the chicken is cooked, insert a skewer into the thickest part of the portion. If the juices run clear the chicken is cooked. If the juices run pink, return to the oven for a further 5 minutes and re-test.
Legs and bone-in portions
Cook from chilled. Preheat oven: 190°C/ Fan 170°C/Gas 5. Place the chicken on a roasting tray and cook in the centre of the oven for 35 – 40 minutes (legs), 30 – 35 minutes (thighs and drumsticks) or 30 minutes (wings). To check that the chicken is cooked, insert a skewer into the thickest part of the portion. If the juices run clear the chicken is cooked. If the juices run pink, return to the oven for a further 5 minutes and re-test.