THE BEST ROAST CHICKEN WITH PAN PASTRY CROUTONS

Succulent meat and crispy skin makes the carving ritual a joy… What’s not to love?

Preparation 15 minutes, plus resting Cooking 1 hour 25 minutes Serves 4-6

FOR THE CHICKEN

1½ ONIONS

1 LEMON

1 GARLIC BULB

3 CARROTS

1 WHOLE, MEDIUM ORGANIC CHICKEN (1.5 KG)

10G FRESH THYME SPRIGS

10G FRESH ROSEMARY

30G SALTED BUTTER, CUT INTO CHUNKS

3 TBSP VEGETABLE OIL

2 CROISSANTS OR A CHUNK OF BREAD FOR THE QUICK GRAVY

½ ONION

1 TSP VEGETABLE OIL

1 TBSP PLAIN FLOUR

2 TBSP WHITE WINE

PAN JUICES FROM THE CHICKEN

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Preheat the oven to 220°C (200°C fan oven) gas mark 7.

Quarter the onions (skin on) and cut the lemon into wedges. Break up the garlic bulb and quarter the carrots widthways. Add them all to a large

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roasting pan and prepare a space for the chicken in the centre. Transfer the chicken to the roasting pan and stuff one wedge of lemon into the cavity, along with all the fresh herbs.

Find the end of the skin at the base of the chicken breasts and, using your fingertips, make space between the flesh and the skin, by gently pushing through, moving side to side. Stuff the chunks of butter under the skin (try to avoid tearing the skin).

Drizzle the oil over the bird and vegetables, followed by a generous sprinkling of salt and freshly ground black pepper. Turn the chicken onto its side, so it is lying on its right leg. Use a few onion wedges or carrot pieces to help nestle it in place, then transfer to the preheated oven and roast for 20 minutes (you’ll be roasting the chicken for 1 hour in three sets of 20 minutes).

When the first 20 minutes are up, remove from the oven and turn the chicken over onto its other side, so it now lays on its left leg. Return to the oven and roast for another 20 minutes.

Remove from the oven for a final time. Turn the chicken to sit on its back (breasts up) and baste well. Tear the croissants or bread over the vegetables and then give them a loose toss to coat in some of the oils and juice. Return to

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the oven and roast for a third and final 20 minutes.

Once the hour is up, check that the chicken is fully cooked (the juices should run clear from the cavity, or just cut in between the breast and leg and check the colour) and, if so, remove. If not, give it more time until fully cooked.

Transfer to a board for 20 minutes and loosely cover with foil. Put the vegetables and croutons in a heatresistant serving dish. Turn off the oven, then put the dish inside to keep warm.

Meanwhile, make the gravy. Finely chop the onion. Heat the oil in a frying pan on a medium heat and sweat for 5 minutes until beginning to soften. Add the flour and mix with a wooden spoon for a minute, then pour in the wine. Let it bubble; mix well to incorporate the flour fully. Next, pour the roasting juices into the pan, making sure you scrape in the sticky lumps, then add 265ml boiling water and bring to the boil. Reduce the heat and simmer for 10-15 minutes. Season very well (taste and taste again) and add a pinch of sugar if it needs it.

Carve the chicken and transfer to the warm serving dish with the roasted veg and croutons. Serve with the gravy and your choice of accompaniments. I love greens, roast potatoes and a fresh crunchy green salad.

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