Serves: 4 | Preparation Time: 20 mins
1.5kg FREE range chicken
A few onions and/or leeks
A few carrots
Some spuds or some root veg
A few crushed garlic cloves
1 orange or lemon, halved
A handful of rosemary, thyme or a few bay leaves
A glass of white wine
Freshly ground pepper
A drizzle of olive oil
Preheat the oven to 180°C/Gas 4.
Place the chicken in a lidded pot – one big enough for the bird and some veg around it.
Peel (if needed) and roughly chop your veg. Cozy it up in the pot around the chicken. Toss a few cloves in the pot.
Halve your orange/lemon. Squeeze a little juice over, then pop the rest in the cavity of the chicken.
Add some herbs: chopped and scattered over or whole and tucked into the pot. Season well. Pour the wine in. Gloss with olive oil.
Cover with lid. Pop in the oven for 1 hr. 7. Uncover. Crank the heat up to 220°C/Gas
Let the bird brown for 20-30 mins, till nicely golden. Test that it’s done by piercing the fat part of the leg with a knife. If the juices run clear, it’s done.
Let it rest for 15-30 mins before carving, the longer the better – up to an hour is perfectly suitable. It will stay surprisingly warm.