Roast Chicken with Herbs
900g/2lb floury potatoes, cut into chunks
125g/4oz/½ cup butter, softened
5 tbsp chopped fresh sage leaves, plus extra leaves
5 tbsp chopped fresh thyme, plus extra sprigs
1 x 1.4kg/3lb chicken
juice of 1 lemon, halves reserved
2 fennel bulbs, cut into wedges
1 red onion, cut into wedges
4 whole garlic cloves in their skins
salt and ground black pepper
1 Preheat the oven to 190°C/375°F/ Gas 5.
2 Put the potatoes in a large pan of lightly salted water and bring to the boil. Cook for 5 minutes. Drain and shake in the colander to roughen the edges.
3 Meanwhile, blend the butter and herbs. Season well.
4 Push the lemon halves inside the chicken. Ease your fingers under the skin of the neck end to separate the skin from the flesh. Gently push the herb butter up under the skin, reserving a little.
5 Put the chicken in a large roasting pan, pour the lemon juice over and top with the reserved butter. Tuck the potatoes, fennel, red onion and garlic cloves around the chicken.
6 Roast in the oven for 1 hour 20 minutes or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Carve the chicken and serve with the vegetables.
|Roast Chicken with Herbs|