Organic chicken (1 medium size) –* Marinate overnight — see Method now for next stages.
4 Bay leaves
Fresh sage (large bunch)
Fresh lemon thyme (large bunch)
Fresh rosemary (large bunch)
2 cloves garlic (crushed)
2 lemons (zest but leave whole)
4 tbs light olive oil
2 red onions (peeled and cut into wedges)
2 carrots (peeled and cut in half)
500g new potatoes (cut in half)
100g butter (softened)
150ml dry white wine
* Vigorously pound the garlic and herbs in a pestle and mortar.
* Put into a large dish with the chicken, lemon zest and oil.
* Rub this mixture all over the chicken including the inside, clingfilm and put in fridge overnight.
Pre-heat the oven to 140º C (120º C fan oven).
Remove chicken from fridge and let stand for 30 mintes. Save the marinade in a jug.
Rub the chicken skin all over with the butter and season well.
Put the vegetables in a roasting tin and set the chicken on top.
Pour the marinade over the chicken and rub some inside, halve the lemons and push them into the bird.
Pour the wine into the tin and add 150ml water.
Make a tent with kitchen foil, cover the dish ensuring the foil does not touch the top of the chicken.
Roast for 2 hours, remove the foil, cook for a further hour or until or until the juices run clear.
Increase the oven temperature to 220º C (200º C fan oven).
Roast for a further 25-30 or until the skin is crisp and golden.
Remove to a dish, place pan on the hob, add any chicken juice, season, stir and thicken.
Serve with sauté potatoes, butter beans, spinach and asparagus.