There's nothing nicer than roast chicken. Perfect for Sunday lunch or an evening meal, this quick-to-prepare recipe pairs well with a fresh salsa verde
Nutrition and extra info
- Gluten-free
Nutrition: per serving
- kcal421
- fat29g
- saturates12g
- carbs2g
- sugars1g
- fibre1g
- protein38g
- salt0.4g
Ingredients
- 1 organic, free-range chicken, about 1.8kg
Turkey
terk-eeWhile it's the traditional Christmas bird, turkey is good to eat all year round, though…
- ½ onion
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 garlic cloves
- 1 bay leaf
- 2 thyme sprigs
- small bunch tarragon
Tarragon
ta-ra-gonA popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 40g unsalted butter
Butter
butt-errButter is a dairy product made from separating whole milk or cream into fat and…
Method
Heat oven to 180C/160C fan/gas 4. Pat your chicken with kitchen paper, then fill the cavity with all the ingredients, saving a little butter to spread over the thighs and breast. Season well.
Roast for 1 hr 20 mins , until the leg is wobbly when pulled from the body and the juices run clear, basting every 20 mins or so with the juices. Remove from the oven and allow to rest while you make the sides. Leave the fat and juices in the roasting tin for the potatoes.
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