Garden herb chicken

Garden herb chicken

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(5 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
660
protein
61g
carbs
29g
fat
34g
saturates
10g
fibre
3g
sugar
3g
salt
0.48g

Ingredients

  • 3 bunches garden herbs, we used basil, thyme and tarragon
  • 1.8kg chicken - the best you can buy
  • 1 tbsp olive oil, plus extra to drizzle
  • 1 lemon, quartered
  • 2 garlic cloves
  • 600g small potatoes, unpeeled
  • 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.

Recipe from Good Food magazine, September 2011

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Comments

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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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