Garden herb chicken

Garden herb chicken

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(5 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


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

  • kcal660
  • fat34g
  • saturates10g
  • carbs29g
  • sugars3g
  • fibre3g
  • protein61g
  • salt0.48g
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  • 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
    olive oil

    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



    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


  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, questions and tips

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10th Sep, 2011
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.
5th Sep, 2011
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.
29th Aug, 2011
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
29th Aug, 2011
Oooops! Forgot to rate it. A top bird!
adinuffalready's picture
29th Aug, 2011
Amazing! So moist and bursting with flavour. A beautiful summer dish.
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