Baked lemon & red onion chicken with crunchy crusts

SERVES 4

Simple and delicious. This version of roast chicken is like having the stuffing on the outside, where the bread is all crunchy and juicy and herby and buttery. It’s magnificent!

1 whole chicken, butterflied

(I used organic Bostocks)

2 medium red onions, peeled

and quartered

2 tbsp olive oil

1 tsp sea salt

½ baguette, torn into large

bite-sized pieces

Rind of 1 lemon,

chopped finely

Pinch chilli flakes

2 garlic cloves, diced small

2 tbsp melted butter

2 tbsp olive oil

Large handful of fresh mixed

herbs, such as flat-leaf parsley, basil, thyme, oregano − chopped finely Sea salt flakes & black pepper

1 Preheat the oven to 180oC.

2 Place your chicken in a roasting dish and scatter the onion quarters evenly around it. Drizzle with olive oil and season with salt. Roast for 40 minutes.

3 While the chicken cooks, mix together the remaining ingredients, ensuring the bread is well coated in the melted butter, oil and seasonings. Scatter around the chicken and cook for a further 15-20 minutes or until the chicken is cooked through, and the bread is golden and crunchy.

4 Rest your chicken for 15 minutes, then cut into quarters and serve with crunchy bread, onions and some greens.