Ingredients

The following ingredients have 6 Servings
  • 2 small garlic bulbs, cloves separated but not peeled
  • 1 large bunch rosemary
  • 1 large bunch lemon thyme
  • 1 large bunch sage
  • 1 large bunch bay leaves
  • 2 small lemons , zested
  • 4 tbsp olive oil
  • 1 medium chicken - the best quality you can afford
  • 400g carrot , halved
  • 500g baby new potato , halved
  • 2 medium red onions , cut into wedges
  • 100g butter , softened
  • 150ml white wine

Instruction

  • Roughly bash the garlic cloves and herbs (a rolling pin or meat mallet is good for this), then put in a large food bag or dish with the lemon zest, oil and chicken. Rub everything into the chicken, inside and out. Leave to marinate overnight.
  • Heat oven to 140C/120C fan/gas 1. Remove the chicken from the fridge 30 mins before you want to cook it. Put the vegetables in a large roasting tin and top with the chicken. Scatter the herbs and garlic from the marinade over, around and inside the bird. Push the 2 lemons inside the chicken too, halving to fit if necessary. Rub the butter all over the skin and season generously.
  • Pour the wine into the tin with 150ml water, cover tightly with a tent of foil (so it doesn’t touch the top of the bird) and cook for 2 hrs. Remove the foil and continue cooking for 1 hr more, or until the chicken is cooked and the juices run clear. Increase oven to 220C/200C fan/ gas 7 and roast for 25-30 mins more until the skin is really crisp. Lift the chicken from the tin to rest on a plate for 30 mins, covered again with the foil.
  • Meanwhile, put the roasting tin on the hob and bubble to reduce the cooking juices a little. Add any juices from the rested chicken and season to taste. Serve the bird in the middle of the table to share, alongside the buttery veg.