Ingredients
- chicken 1, giblets removed
- olive oil
- lemon 2 quarters
- thyme, rosemary or tarragon a handful, depending on preference
- onion 1 large, cut into fat discs
Method
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Step 1
The day before you want to cook the chicken, take it out of any wrapping, sit in a large ceramic dish (to catch any juices that drip out) and leave it uncovered in the fridge on the lowest shelf.
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Step 2
The next day, take the chicken out of the fridge and let it sit at room temperature for 50 minutes before you start cooking. Heat the oven to 220C/fan 200C/gas 7.
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Step 3
Brush the chicken with olive oil, season it with salt and pepper inside and out, then put the lemon quarters and a few sprigs of herbs in the cavity.
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Step 4
Put the chicken in a shallow roasting tin on top of the onion discs, add a splash of water to the tin and roast for 20 minutes. Turn the oven down to 180C/fan 160C/gas 4 and cook for another hour. Check to see if the chicken is cooked by pushing a skewer into the thigh and checking that the juices run out clear, not pink. Cook for a little longer if you need to, then remove the bird from the oven and leave to rest for 15 minutes before carving. This lets the juices re-absorb, giving juicy, succulent meat that’s easier to carve.
Nutritional Information
- Kcals 553
- Fat 16.8g
- Carbs 32.5g
- Fibre 0.6g
- Protein 62.6g
- Salt 0.3g
