Update the classic roast chicken with fresh lemon, rosemary and thyme. Cooking the  roast chicken with baby vegetables together in one tin will also save on washing up. Winner, winner!

 WILL NEED

1 large chicken, about 1.8-2kg

Sea salt and black pepper

1tbsp olive oil, plus a little extra to drizzle

1 head garlic, halved horizontally

2 lemons, halved

Handful of thyme sprigs

Few rosemary sprigs

300g baby carrots, scrubbed

300g baby turnips, washed and halved

100ml dry white wine

300ml chicken stock

Serves: 4-6

Prep time: 15 mins

Cooking times: 1hr

Cost per serving £1.85

Nutrition per serving

489 calories

41g protein, 6.8 carbs (6.5g saturates)

32g fat (8.3g saturates)

3g fibre, 0.6g salt

 

HOW TO DO IT

1. Heat oven to 230 degrees gas 8. Rub the chicken all over with salt, pepper and a little drizzle of olive oil. Place in a large roasting pan and stuff the cavity with half the head of garlic, 2 or 3 lemon halves and a few herb sprigs. Roast the chicken for 20 mins, then take it out of the oven and lower the setting to 200 degrees gas 6. Add the carrots and turnips to the roasting pan and turn to baste in the juices. Put the remaining garlic, lemon halves and herbs around the chicken. Drizzle a little olive oil over the bird and vegetables, and sprinkle with a little salt and pepper. Roast for another 35-40 mins or until the chicken is golden brown. The juices should run clear when the thickest part of the thigh is pierced with a knife.

2. Lift the chicken onto a warm platter, cover with a foil and leave to rest for 10-15 mins in a warm place. Put the vegetables into a warm dish, cover and keep hot.

3. Meanwhile, skim off any fat from the cooking juices in the roasting pan, then place on the hob over a medium heat. Add the wine, scraping up the sediment from the bottom of the tray to deglaze and let bubble until reduced by half.

4. Pour in the stock and boil again until reduced by half. Add any juices from the rested chicken, then strain into a warm jug. Carve the chicken and divide the meat and vegetables between warm plates. Pour the sauce over the chicken.