Rosie's roast chicken

Rosie's roast chicken

By Rosie Birkett
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Prep: 5 mins Cook: 1 hr, 20 mins

Easy

Serves 4 with leftovers

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
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Ingredients

  • 1 organic, free-range chicken, about 1.8kg
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • ½ onion
    Onion

    Onion

    un-yun

    Onions 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

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 40g unsalted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. 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.

  2. 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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