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Roast chicken on a bed of tomatoes
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1.5kg whole chicken, string removed
1 lemon, juice of half
6 cloves garlic, bashed with the skin left on
12 sprigs lemon thyme
½ x 20g pack tarragon
1 bay leaf
2 tbsp olive oil
250ml white wine
3 x 225g packs Pome Dei Moro Tomatoes
1. Preheat the oven to 200ºC, gas mark 6. Put the chicken into a roasting tin, squeeze the juice of half the lemon over it and put the squeezed half, plus the other lemon half, 3 garlic cloves and the herbs into the chicken cavity. Drizzle the chicken with 1 tbsp oil and season. Pour the wine into the tray, then roast the chicken for 30 minutes.
2. Take the chicken out of the oven and reduce the temperature to 180ºC, gas mark 4. Scatter the tomatoes into the tray around the chicken with the remaining garlic. Drizzle them with 1 tbsp oil and season. Return to the oven and continue cooking for 1 hour, or until thoroughly cooked, the juices run clear and there is no pink meat.
3. Cover with foil and set aside to rest for 15 minutes before slicing. Serve the chicken with the tomatoes and their juices, together with some potatoes or creamy polenta and seasonal greens.
Typical values per serving:
This recipe was first published in September 2020.