Well, I said I’d write a cookery book and not knowing quite where to start or what to start with, here’s what we had for lunch on Sunday. If it makes it into the book I might tweek a few of the ingredients as this dish is easy to dress up or down depending on your mood or what you have in the cupboard. If your roasting tin is big enough, roast the potatoes at the same time – saves washing up and they take on some of the tasty chicken flavours.
Rosemary and Thyme Roast Chicken
1 large chicken – jointed or the equivalent of chicken pieces
4 tbsp chopped fresh rosemary and thyme
1 lemon – sliced
2 onions – peeled, root still attached and each half cut into 3
1 glass of white wine
Drizzle of olive oil
Good grinding of black pepper and a couple of pinches of salt
- Mix everything together and marinate for at least 2 hours or all day if possible.
- Set the oven to 200C/400F/Gas6.
- Lay the chicken pieces skin side up in a single layer in a large roasting tray. Fit the onion and lemon into the gaps between the pieces and pour over the marinade.
- Roast for 45 minutes or until cooked through. Allow to rest for 10 min.
- If there is a lot of sauce left in the bottom of the roasting tray, tip it into a small pan, skim off the fat and boil to reduce to a syrupy consistency. Serve with the chicken.