- 2 small garlic bulbs, cloves separated but not peeled
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 1 large bunch rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 large bunch lemon thyme
- 1 large bunch sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 1 large bunch bay leaves
- 2 small lemons, zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 medium chicken - the best quality you can afford
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 400g carrot, halved
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 500g baby new potato, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 medium red onions, cut into wedges
- 100g butter, softened
Butter is a dairy product made from separating whole milk or cream into fat and…
- 150ml white wine
Roughly bash the garlic cloves and herbs (a rolling pin or meat mallet is good for this), then put in a large food bag or dish with the lemon zest, oil and chicken. Rub everything into the chicken, inside and out. Leave to marinate overnight.
Heat oven to 140C/120C fan/gas 1. Remove the chicken from the fridge 30 mins before you want to cook it. Put the vegetables in a large roasting tin and top with the chicken. Scatter the herbs and garlic from the marinade over, around and inside the bird. Push the 2 lemons inside the chicken too, halving to fit if necessary. Rub the butter all over the skin and season generously.
Pour the wine into the tin with 150ml water, cover tightly with a tent of foil (so it doesn’t touch the top of the bird) and cook for 2 hrs. Remove the foil and continue cooking for 1 hr more, or until the chicken is cooked and the juices run clear. Increase oven to 220C/200C fan/ gas 7 and roast for 25-30 mins more until the skin is really crisp. Lift the chicken from the tin to rest on a plate for 30 mins, covered again with the foil.
Meanwhile, put the roasting tin on the hob and bubble to reduce the cooking juices a little. Add any juices from the rested chicken and season to taste. Serve the bird in the middle of the table to share, alongside the buttery veg.