- 1.5kg chicken*
- A few onions and/or leeks
- A few carrots
- Some spuds or some root veg (apart from beetroot – unless you want a pink chick!)
- A few crushed garlic cloves
- 1 orange or lemon, halved
- A handful of rosemary, thyme or a few bay leaves
- A glass of white wine
- Sea salt
- Freshly ground pepper
- A drizzle of olive oil
Delicious with the accompanying veg and some quickly cooked up seasonal greens.
*If you want to cook a larger chicken, add an extra 5 mins to the cooking time for each 100g added to the weight.
1. Preheat the oven to 180°C/Gas 4.
2. Remove the giblets from the bird. Use them to make a stock with the bones. Place the chicken in a lidded pot – one big enough for the bird and some veg around it.
3. Peel (if needed) and roughly chop your veg. Cozy it up in the pot around the chicken. Toss a few cloves in the pot.
4. Halve your orange/lemon. Squeeze a little juice over, then pop the rest in the cavity of the chicken.
5. Add some herbs: chopped and scattered over or whole and tucked into the pot. Season well. Pour the wine in. Gloss with olive oil.
6. Cover with lid. Pop in the oven for 1 hr.
7. Uncover. Crank the heat up to 220°C/Gas 8. Let the bird brown for 20-30 mins, till nicely golden. Test that it’s done by piercing the fat part of the leg with a knife. If the juices run clear, it’s done.
8. Let it rest for 15-30 mins before carving, the longer the better – up to an hour is perfectly suitable. It will stay surprisingly warm.