Camilla Parker Bowles' Roast Chicken Recipe

Tom Parker Bowles still likes mom's chicken after exotic food adventures.

Sept. 11, 2007 — -- Tom Parker Bowles traveled the world to sample foods that the Western world considers to be disgusting, such as silk worms, beetle salad and seaweed soup, and reported back about what he discovered in his new book, "The Year of Eating Dangerously."

He said if you really look at food just as a way to fuel the body, you can eat just about anything. But Bowles has his favorite comfort foods, too, and one of those is roast chicken made by his mother, Camilla Parker Bowles. You can find a recipe below.

Camilla's Roast Chicken


1 large free range or roasted chicken

Unwaxed lemon, pierced several times

Olive oil

½ lemon, juice only

1 glass of white wine

150 ml chicken stock


Preheat oven to 425 degrees. Stuff chicken with whole lemon. Rub oil into skin and season with salt and pepper inside and out. Squeeze lemon half over the bird.

Roast, turning down heat to 350 degrees after 20 minutes. Cook until juices run clear when leg is pierced with tip of a knife (about an hour.)

Remove chicken from pan and let it rest while you make gravy. Spoon off fat from the pan, then put remaining juices over medium heat. Pour in wine, deglaze and reduce, then add stock. Bring to a boil then season. Serve with chicken.

Published with permission of Tom Parker Bowles.

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