Ingredients
- 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
Method
-
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.