Rosemary & lemon roast chicken

If you like anchovies, why not try mashing a couple and adding them to the butter before stuffing it under the chicken skin? You’ll find it savoury rather than fishy.

Serves 4 Prep 10 mins Cook 1 hr 20 mins

20g pack rosemary

3 tbsp butter

1 garlic clove, crushed

1 lemon, zested then halved 1 small red chilli, deseeded

and chopped

1 large whole chicken, preferably

free-range

8 medium carrots

1 Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.

2 Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 20 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.

PER SERVING 890 kcals, fat 57g, saturates 24g, carbs 15g, sugars 13g, fibre 4g, protein 80g, salt 1g