- butter, for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1.6kg chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 1kg roasting potatoes, halved or quartered if large
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 whole garlic heads, halved through the middle
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 100ml white wine
- 100ml chicken stock
- 2 stems rosemary, broken into sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 6 bay leaves
- 1 lemon, cut into wedges
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.