- 140g unsalted butter, softened
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small bunch sage, leaves only, roughly chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- whole chicken, about 1.6kg/3lb 8oz
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 1 head garlic, broken into cloves in the skins
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 600g small potatoes, scrubbed, cut in half if large
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 red peppers halved and deseeded
- 200g baby plum tomatoes, skin slashed with a knife
- 300ml chicken stock
- 4 large courgettes, cut into large chunks
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
For the vinaigrette
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
Heat oven to 180C/160C fan/gas 4. Mash the butter with the lemon juice, sage and some seasoning. Gently separate the skin from the chicken using your hand – start from the bottom of the breast, moving round to the legs, and be careful not to break the skin. Rub the butter underneath. Season the cavity and stuff with half the garlic cloves. Place the potatoes and a few of the remaining garlic cloves in the base of a large roasting tray, drizzle with half the olive oil and place the chicken on top.
Fill each pepper half with a crushed garlic clove and a quarter of the plum tomatoes, drizzle with remaining olive oil and season. Place around the outside of the chicken and pour over the stock.
Roast for 1 hr 50 mins or until the juices run clear. Add the courgettes after 1 hr, tossing them in the oil in the pan. Remove and allow to rest for 30 mins, then place the chicken and veg on a serving plate.
Mix the mustard with the red wine vinegar, olive oil and seasoning. Skim any excess fat off the cooking juices and place in a small saucepan. Bring to the boil then remove from the heat and whisk in the vinaigrette. Spoon over the chicken and vegetables, then serve.