Roasting the chicken whole means the oven does the hard work, and the lemon juice makes instant gravy at the end.
- 1 1.8kg (4lb) free-range chicken
- 25g (1oz) butter, softened
- 2tbsp smoked garlic oil
- 1 lemon, cut in half
- 1 small head of smoked garlic, cut in half horizontally
- Smoked garlic salt to season
- Preheat the oven to 220ºC (200ºC fan) mark 7. Put the chicken into a roasting tin just large enough to hold it comfortably. Spread the butter all over the chicken, and then drizzle with the smoked garlic oil and season.
- Squeeze the lemon juice over then put one half lemon inside the chicken. Put the other half and the garlic into the tin.
- Put the chicken into the oven for 15min then turn the heat down to 190ºC (170ºC fan) mark 5 and roast chicken for a further 45min–1hr or until the leg juices run clear when pierced with a skewer or sharp knife. While the bird is cooking, baste from time to time with pan juices. Add a splash of water to the tin if the juices dry out.
- Take out the chicken, put on a warmed plate and cover with foil. Leave for 10min before carving, so juices that have risen to the surface soak back into the meat – this will make it moister and easier to slice. Mash some of the garlic into the pan juices and serve the gravy with the chicken. Serve with boiled new potatoes and freshly cooked seasonal veg – green beans or mange tout go well.
- Easy ways to jazz it up: 1 Push sprigs of fresh tarragon under the breast skin before roasting. 2 Pour a glass of dry white wine into the roasting tin instead of the lemon juice. 3 Whisk 1tbsp Dijon mustard into the roasting juices before serving.
Per serving: Calories: 373 Total fat: 29g Saturated fat 10g Total carbs: 0g