We love this French style roast chicken with garlic and wine.  Cook in a large flameproof casserole or cover tightly with foil to keep it deliciously moist. Uncover for the final 15 mins to crisp up the top.

SERVES 4 – PREP 10 MINS – COOK 1 hour 35mins

2 lemons

50g butter, at room temperature

few thyme sprigs

2 whole garlic bulbs, cut in half horizontally

1.5kg cornfed chicken

300ml white wine

1tbsp chicken seasoning (we like Barts)


1 Finely grate the zest of 1 lemon, halve this lemon and slice the other one.

2 Put most of the butter into a bowl, season with salt and ground black pepper, add the lemon zest and 2tsp thyme leaves. Mix together.

3 Pop a few lemon slices into the chicken cavity with half a garlic bulb and a few sprigs of thyme.

4 Slide your fingers between the skin and the breast , spread the herb butter over the flesh. Slide in a couple of lemon slices too. Replace the skin flap and secure under the chicken with a wooden skewer.

5 Put the lemon and garlic halves into a large flameproof casserole with the wine.  Add the chicken and sprinkle on the chicken seasoning. Dot over the reserved butter.

6 Cover with a lid or foil and roast for 1 hour 20 mins. Remove lid and roast for 15 more mins to lightly brown.

Per serving: 470cals, 21g fat, (11g saturated), 5g carbs.

TRY IT: Why not serve these with a mixture of roasted parsnips, sweet potatoes and regular potatoes, sprinkled with rosemary whilst roasting.

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