You can’t beat a classic roast chicken – and this fuss-free, slow cooking method guarantees a delicious, crispy skin. Bound to become a family favourite.
- 75g (3oz) butter
- ½ tsp chopped parsley
- ½ tsp chopped thyme
- 1.8kg (4lb) chicken
- Half a lemon
- 175 (6 fl oz) white wine
Preheat the oven to 200°C (400°F, gas mark 6). Mix together the butter and herbs, season well and spread under and over the skin of the chicken. Squeeze over the lemon half and then put in the cavity of the chicken.
Put the chicken in a roasting tin with the wine and 150ml (¼ pt) water and roast for 1hr 40mins (20 mins per 450g, plus 20 mins) until the skin is golden and the juice runs clear. Leave to rest for at least 15 mins, covered, in a warm place.
Top tip for making Roast chicken with herb butter
Top tip: As it cooks, the white wine makes a tasty sauce that can be spooned over the chicken and vegetables.