Sunday 15th Feb - Herby Roast Chicken


Preparation time: 0 minutes

Cooking time: 250 minutes

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Serves: 2 people

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  1. Preheat the oven to 140C/ 275 F/ Gas Mark 1. In total the chicken will take 4 hours in the oven.
  2. On a chopping board, using a rolling pin, roughly bash the garlic cloves.  Grate the zest of one lemon.  Roughly chop sage.  Pick the thyme off the stalks.  Add the garlic, lemon zest to a bowl with the thyme, sage and one tablespoon of rapeseed oil.
  3. Place the chopped carrots, parsnips and turnip into a large roasting dish and top with the chicken.  Cut into the chicken skin and separate the skin from the chicken.  Fill the space between the chicken and the chicken skin with the garlic mixture. Scatter any remaining garlic mixture on the chicken. And then rub the outside of the chicken with butter.
  4. Cut the lemon in half and stuff both halves inside the chicken along with the rosemary. Sprinkle onions around the vegetables. Cover the chicken with foil and cook for 3 hours.
  5. After the chicken has been in the oven for 3 hours, remove the foil from the chicken and continue cooking for a further 1 hour or until the chicken is cooked.
  6. Place the potatoes into a large pot and cover with cold water.  Bring to the boil and simmer for 10 - 15 minutes. Drain water from potatoes.  Place 2 teaspoons of rapeseed oil in an ovenproof dish and add in potatoes.  Sprinkle 1 teaspoon of oil on top of potatoes and put in oven for 30 - 45 minutes.  Season with salt and pepper.
  7. For the last 30 minutes of cooking the chicken, Increase the oven to 220C/ 425F/ Gas Mark 7 and roast for 25 - 30 minutes until the skin is crisp.
  8. Once cooked, lift the chicken from the dish and place on a warm plate to rest for 5 minutes before serving.
  9. Carve the chicken and serve with the vegetables and potatoes

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