There's nothing nicer than roast chicken. Perfect for Sunday lunch or an evening meal, this quick-to-prepare recipe pairs well with a fresh salsa verde
Ingredients
- 1 organic, free-range chicken, about 1.8kg
- ½ onion
- 4 garlic cloves
- 1 bay leaf
- 2 thyme sprigs
- small bunch tarragon
- 40g unsalted butter
Method
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Heat oven to 180C/160C fan/gas 4. Pat your chicken with kitchen paper, then fill the cavity with all the ingredients, saving a little butter to spread over the thighs and breast. Season well.
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Roast for 1 hr 20 mins , until the leg is wobbly when pulled from the body and the juices run clear, basting every 20 mins or so with the juices. Remove from the oven and allow to rest while you make the sides. Leave the fat and juices in the roasting tin for the potatoes.