Garlic butter chicken
■ Serves 4 ■ Prep 20 mins plus resting ■ Cook 1 hr 45 mins
2 tbsp chopped lemon thyme, plus a few sprigs
2 tbsp chopped parsley
1 shallot, diced
75g softened butter
1 large (2.25kg) chicken drizzle of olive oil
1 lemon, quartered
150ml white wine roast potatoes and seasonal vegetables, to serve
Heat the oven to 220C/200C fan/gas 7. Mix the chopped herbs with the shallot in the Roast the chicken in the centre of the oven for 20 mins, then reduce the temperature to 190C/170C fan/gas 5 and roast for a further 1 hour 15 mins, basting frequently (if the skin darkens too quickly, cover loosely with foil). Check the chicken is cooked by piercing the thigh and seeing if the juices run clear (if they're pink, keep cooking until clear). Take out of the oven, cover loosely with foil and leave to rest for 15 mins before carving. Put the roasting tin on the hob and simmer the juices until glossy, then season. Serve with roast potatoes and seasonal vegetables.
