A prefect recipe or Sunday lunch, but easy enough for a weeknight dinner too.
4 - 6
1.6-1.9kg free-range chicken, giblets removed
1 garlic bulb
4-6 sprigs of fresh thyme or rosemary (optional)
3 tablespoons olive oil
Sea salt and freshly ground black pepper
Preheat the oven to 180C/gas mark 4. Weigh the chicken and calculate the cooking time; allow 40 minutes per kg, plus 20 minutes.
Halve and peel 1 onion and halve the lemon; put the onion and lemon halves inside the chicken along with 2-3 sprigs of the herbs.
Slice the remaining unpeeled onion and separate the garlic cloves. Scatter the onion slices and garlic cloves (with skin on) over the base of a roasting tin and place the chicken on top. Spoon the olive oil over the skin and rub it in well. Strip the leaves from the remaining sprigs of herb; if using rosemary, chop the leaves. Sprinkle the herbs over the chicken, along with some sea salt and black pepper.
Roast in the oven for the calculated time. Test to see if the chicken is cooked by inserting a skewer into the thickest part of the thigh: the juices should run clear.
Transfer the cooked chicken to a warm plate, cover with foil and set aside to rest for 15-20 minutes before carving and serving.
Making risotto from scratch can be a bit of a faff, so why not let us do the hard work for you? Our yummy Chicken & Veg Risotto is made with tender pieces of chicken, tomatoes, butternut squash and sweet potato, all mixed together with softly cooked risotto rice and a little sprinkle of Cheddar cheese. It's a great introduction to exciting new textures and we've made sure the pieces of veg are just the right size, so even the most selective eaters can give it a go.