French roast chicken

Chicken roasted in the traditional French style is particularly moist and succulent because of the stock that’s added to the roasting tin. In France, the chicken liver is often cooked in a little butter, then sliced and added to the gravy, but this is optional.

Serves 4 Cals per serving: 433

A small bunch of tarragon or rosemary 90g butter, softened, plus extra for greasing 1.7-2kg chicken Salt and black pepper 300ml chicken stock 4 heads of roast garlic (see tip for roasting, below right), to serve A good splash of red or white wine

Put the bunch of herbs and 30g of the butter into the cavity of the chicken. Tie the legs together with string. Weigh the chicken and calculate the roasting time at 20 mins per 500g, plus an extra 20 mins.

Rub the remaining butter all over the chicken and sprinkle with salt and pepper.

Put the chicken, breast side down, into a small roasting tin. Pour the stock into the bottom of the tin, and cover the chicken with buttered greaseproof paper or foil. Roast in a preheated oven at 190°C/170°C fan/gas 5 for the calculated time. At regular intervals, baste the chicken and turn it first on to one side, then on to the other, and finally on to its back.

Check that the chicken is done, then transfer to a warmed serving platter and cover with foil.

Leave the chicken to rest for 15 mins, then carve and serve with the cooking juices, boiled in the roasting tin with some wine and the roasted garlic.