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


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Summer roast chicken

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

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars