DARINA’S CHICKEN WITH ROSEMARY AND TOMATOES

Hands-on time 25min. Cooking time about 1½hr. Serves 4-6

◆ 1.6kg (3½lb) chicken, preferably free-range ◆ 40g (1½oz) butter, softened ◆ 3 onions ◆ 3 medium potatoes ◆ 1 rosemary sprig, leaves picked, or 1tsp fresh thyme leaves, plus extra to garnish ◆ 1tbsp extra virgin olive oil ◆ 5-6 ripe tomatoes, sliced

1 Preheat oven to 180°C (160°C fan) mark 4. Season the chicken cavity. Smear the breast with half the butter, put breast-side down into a casserole dish (preferably an oval one that will just fit the chicken) and brown over a gentle hob heat for 5min.

2 Meanwhile, peel and thickly slice the onions and potatoes. Chop the rosemary finely. Remove the chicken to a plate, add the remaining butter and oil to the casserole. Toss potatoes, onions and tomatoes in the fat and oil. Sprinkle with the rosemary (or thyme) and season. Cover and cook for 5min. Put the chicken on top of the vegetables and cover. Cook in the oven for 1¼hr until cooked through.

3 To serve, lift chicken and vegetables on to a platter. Spoon off and discard the grease from the casserole, bring juices to the boil on hob and reduce a little. Spoon over chicken and vegetables. Sprinkle with chopped rosemary.

PER SERVING 520cals, 36g protein, 32g fat (10g saturates), 22g carbs (7g total sugars), 4g fibre

◆ Recipe from Simply Delicious The Classic Collection by Darina Allen (Kyle Books)