Organic chicken (1 medium size) –* Marinate overnight — see Method now for next stages.
Free-range chicken (1-2Kg)
1 lemon (halved)
2 carrots (peeled and roughly chopped)
1 onion (peeled and chopped)
Fresh thyme (small bunch, roughly chopped)
2 tbs butter
Gravy/stock (Potts ready-made chicken, thyme and white wine)
Pre-heat the oven to 190º C (170º C fan oven).
Put the vegetables in a large roasting tin. Season the chicken cavity well with salt and pepper.
Stuff cavity with the lemon and thyme, then rub butter all over including the legs.
Place chicken on the vegetables, season and cook in the centre of the oven for 80 minutes undisturbed.
Remove and check chicken is cooked (juices should run clear when pierced in thighs with a skewer).
Lift chicken onto a serving dish, tilting the bird to drain any juices from the cavity to the roasting pan.
Leave chicken to rest in a warm place for 15-20 minutes.
Meanwhile pour the tub of Potts gravy mixture into the roasting pan.
Just before serving heat the gravy through stirring often, thicken if necessary by bringing to the boil.
The chicken could be carved and arranged on a serving tureen with the vegetables in the centre — boiled new potatoes, broccoli florets and whole baby carrots. Scatter garden peas over the other vegetables to look colourful. Serve the gravy from a jug.