Roast Chicken

with butter & herbs

Large Chicken
2 tbsp chopped mixed herbs
(thyme, rosemary & sage)
2 cloves of garlic
2 tbsp butter
1 lemon
Salt & Pepper
400ml Chicken Stock
50ml Red wine or 20ml marsalla (to serve)
Sweet Potatoes
Red Cabbage
streaky bacon

Serves 4

Remove the chicken from the fridge 45 minutes before cooking.

Preheat oven to 180°.

Mix together the chopped herbs and buter, season and rub all over the cockerel. Place the garlic cloves and lemon (cut in half) inside the cavity.

Place in a large roasting tin and put in the oven for 16 minutes per 450g / 1lb, plus an extra 16 minutes or until the juices run clear. (If the chicken is browning too much place foil lightly over the top.)

Once cooked, remove the chicken from the oven and place on a serving plate - cover with foil to rest for 20-30 minutes.

Make the gravy by placing the tray over a low heat - adding the red wine/marsalla and the chicken stock. Allow to come to the boil and reduce slightly. For smoothness add 10g of butter to the gravy.

Carve the chicken and serve with the gravy, roast potatoes, roast sweet potatoes, red cabbage, parsnips and strekay bacon rolls.