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Garden herb chicken

Garden herb chicken

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(5 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

Serves 4
A one-pan roast chicken that makes use of whatever herbs you have in your garden

Nutrition and extra info

Nutrition per serving

  • kcalories660
  • fat34g
  • saturates10g
  • carbs29g
  • sugars3g
  • fibre3g
  • protein61g
  • salt0.48g
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Ingredients

  • 3 bunches garden herb, we used basil, thyme and tarragon
  • 1.8kg chicken - the best you can buy

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 tbsp olive oil, plus extra to drizzle

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon, quartered

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 garlic cloves
  • 600g small potatoes, unpeeled

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 bunches of cherry tomatoes, on-the-vine

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Method

  1. Heat oven to 220C/200C fan/gas 7. Strip all the leaves from the herb stalks then stuff the stalks into the chicken cavity with the lemon and garlic. Rub the chicken with olive oil and season. Sit it in a roomy roasting tray and place in the oven for 30 mins.

  2. Lower oven to 200C/180C fan/gas 6. Take the chicken out of the oven and toss the potatoes in the pan juices, then cook for a further 30 mins.

  3. Drop bunches of tomatoes among the potatoes. Cook for 10 mins or until the tomatoes are just tender and the chicken is cooked through. Leave everything to rest for 10 mins, then scatter the chicken and potatoes with the herb leaves and a drizzle of olive oil, then serve.

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Comments (5)

lovelyamanda's picture
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The chicken was so moist and it had so much flavour. I added lemon to the gravy which really brought out the taste of the herbs.

lawlekee's picture

This was lovely, the chicken was very moist and very easy to make. Tomatoes were also very nice. I also parboiled the potatoes first.

I found that i had a lot of herbs left over, so next time would stuff the chicken with the leaves rather than just the stalks.

carries's picture
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Absolutely delicious! Full of flavour, tasty, moist and easy to prepare. Served it for sunday lunch, whole family loved it. 4 yr old couldn't get enough of the tomatoes. Just a wee bit different from usual roast chicken

Oh, and I parboiled the spuds just to make sure they cooked well enough.

adinuffalready's picture
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Oooops!
Forgot to rate it.
A top bird!

adinuffalready's picture
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Amazing!
So moist and bursting with flavour.
A beautiful summer dish.

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