Herby slow-roast chicken

• garlic↗2

  bulbs, cloves separated but not peeled

• rosemary↗1
• lemon thyme↗1
• sage↗1
• bay leaves↗1
• lemons↗2

  zested

• olive oil↗4 tbsp tbsp
• chicken↗1

  - the best quality you can afford

• carrot↗400g g

  halved

• baby new potato↗500g g

  halved

• red onions↗2

  cut into wedges

• butter↗100g g

  softened

• white wine↗150ml ml

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.