- 3 bunches garden herbs, we used basil, thyme and tarragon
- 1.8kg chicken - the best you can buy
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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 lemon, quartered
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
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 bunches of cherry tomatoes, on-the-vine
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.
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.
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.