GARLIC ROAST CHICKEN WITH LEMON & WHITE WINE

SERVES 4

1 medium oven-ready chicken, approx. 1.7kg (3lb 12oz) 1½ garlic bulbs, halved 1 lemon, sliced, plus an extra ½ lemon

A few fresh thyme sprigs, plus extra to garnish

1 onion, cut into thick wedges 15g (½oz) butter

Sea salt and freshly ground black pepper

FOR THE GRAVY

3tbsp plain flour

100ml (3½fl oz) white wine 350-400ml (12-14fl oz) chicken stock

Preheat the oven to 180°C/fan 160°C/gas 4. Place half a garlic bulb, the lemon half and the thyme sprigs inside the chicken. Tie the legs together with butcher’s twine. Place the chicken and onion wedges in a roasting tin. Dot the top of the chicken with butter and sprinkle generously with salt and pepper. Cover loosely with foil and roast for 45 minutes.

Remove the foil. Add the sliced lemon and halved garlic bulb to the tin. Carefully pour in 150ml (¼pt) boiling water and roast, uncovered, for 45 minutes, or until cooked through (pierce the chicken with a knife between the thigh and breast and see if the juices run clear – if not, roast until they do).

Transfer the chicken, onion, garlic halves and lemon slices to a board to rest while making the gravy. Place the roasting tin with all the juices over a medium heat on the hob. Whisk in the flour and cook for 1 minute, stirring until smooth, then whisk in the white wine and cook for 1 minute, stirring until smooth. Stir in enough of the stock to give the desired thickness and adjust the seasoning to taste. Transfer to a gravy jug.

Garnish the chicken with thyme and serve with the garlic, lemon, onion and gravy.