Waitrose

Summer roast chicken

Ingredients

1.2kg essential Waitrose Whole British Chicken
50g butter, softened
50g roughly chopped, mixed fresh herbs (such as parsley, tarragon, chives and/or basil)
2 tbsp sundried tomato paste
150ml dry white wine
 

Method

1. Preheat the oven to 200°C, gas mark 6. Place the chicken into a roasting tin, remove the string and open up the legs. Using your fingers, carefully make a pocket from the neck-end of the bird, between the skin and the breast meat.

2. Mix the butter, herbs, tomato paste and some seasoning together. Push half of this mixture into the pocket. Rub the remainder inside the chicken. Cover with foil.

3. Cook for 20 minutes, then remove the foil and baste the chicken well. Pour the wine into the tin and turn the oven down to 180°C, gas mark 4. Cook, uncovered, for a further 40 minutes. Turn off the oven, open the door slightly and leave for a further 20 minutes, until the juices run clear and there is no more pink meat. Serve sliced with the pan juices spooned over the top. Serve with a seasonal salad.
 

  • Preparation time: 10 minutes
  • Cooking time: 1 hour plus 20 minutes oven resting time
  • Total time: 1 hour 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,903kJ
458kcals
Fat 34.8g
Saturated Fat 12.1g
Carbohydrate 1.5g
Sugars 1g
Protein 34.7g
Salt 1.1g
Fibre 0.9g

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3 stars

Average user rating Based on 7 ratings