Name: Herby slow-roast chicken
Prep time: 25 min
Cook time: 3 h 50 min
Total time: 4 h 15 min
Yield: 6
Cuisine: British
Ingredients: 2 small garlic bulbs, cloves separated but not peeled; 1 large bunch rosemary; 1 large bunch lemon thyme; 1 large bunch sage; 1 large bunch bay leaves; 2 small lemons zested; 4 tbsp olive oil; 1 medium chicken - the best quality you can afford; 400g carrot halved; 500g baby new potato halved; 2 medium red onions cut into wedges; 100g butter softened; 150ml white wine

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Herby slow-roast chicken

Herby slow-roast chicken

James Martin

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Serves 6

Easy

Prep: 25 mins

Cook: 3 hrs and 50 mins

Plus overnight marinating

A star rating of 4.3 out of 5.4 ratingsRate

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Marinate your bird overnight in bay, rosemary, lemon thyme and sage, then slow-cook for a flavour-packed roast dinner

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Ingredients

Nutrition

Units:

MetricUS

2 small garlic

bulbs, cloves separated but not peeled
1 large bunch rosemary
1 large bunch lemon thyme
1 large bunch sage
1 large bunch bay leaves
2 small lemons

zested
4 tbsp olive oil
1 medium chicken

- the best quality you can afford
400g carrot

halved
500g baby new potato

halved
2 medium red onions

cut into wedges
100g butter

softened
150ml white wine

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Nutrition: per serving

kcal629
fat36g
saturates17g
carbs27g
sugars11g
fibre5g
protein35g
salt1g

low

Method

step 1

Roughly bash the garlic cloves and herbs (a rolling pin or meat mallet is good for this), then put in a large food bag or dish with the lemon zest, oil and chicken. Rub everything into the chicken, inside and out. Leave to marinate overnight.
step 2

Heat oven to 140C/120C fan/gas 1. Remove the chicken from the fridge 30 mins before you want to cook it. Put the vegetables in a large roasting tin and top with the chicken. Scatter the herbs and garlic from the marinade over, around and inside the bird. Push the 2 lemons inside the chicken too, halving to fit if necessary. Rub the butter all over the skin and season generously.
step 3

Pour the wine into the tin with 150ml water, cover tightly with a tent of foil (so it doesn’t touch the top of the bird) and cook for 2 hrs. Remove the foil and continue cooking for 1 hr more, or until the chicken is cooked and the juices run clear. Increase oven to 220C/200C fan/ gas 7 and roast for 25-30 mins more until the skin is really crisp. Lift the chicken from the tin to rest on a plate for 30 mins, covered again with the foil.
step 4

Meanwhile, put the roasting tin on the hob and bubble to reduce the cooking juices a little. Add any juices from the rested chicken and season to taste. Serve the bird in the middle of the table to share, alongside the buttery veg.

Recipe from Good Food magazine, April 2013

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A star rating of 4.3 out of 5.4 ratings

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