Save to your scrapbook
Summer roast chicken
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
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.
Typical values per serving: