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!
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
Prep time: 15 mins
Cooking times: 1hr
Cost per serving £1.85
Nutrition per serving
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.