Pot Roasted Chicken With Garlic and Herbs

1. 1

   Preheat the oven to gas 6, 200C, fan 180C Rub the butter all over the chicken, season well and tuck the halved onion into the cavity.

2. 2

   Sit the chicken in a casserole dish with a lid (or a snug roasting tray with a foil layer for a lid).

3. 3

   Tuck the rest of the garlic, bay, and thyme around and pour in the water and wine.

4. 4

   Roast for 30 minutes until lightly golden, place the lid on top (or cover with foil) and continue cooking for another 50 minutes to 1 hour, until the chicken is cooked.

5. 5

   Test by inserting a skewer in the thickest part of the thigh.

6. 6

   It is cooked when the juices run clear.

7. 7

   If not, cook for another 10 minutes, then test again.

8. 8

   Once cook, leave to rest, covered, for 10 minutes.

9. 9

   Carve and serve with veg, potato salad, or a crisp salad, as well as bread to mop up the juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.