Every cook has a version of this classic–roast chicken.
This one is inspired by Jamie Oliver’s simple, tasty and robust recipe.
1 free-range chicken
salt and pepper
6 bay leaves
3 cloves of garlic – unpeeled
a lemon – halved
a glass white wine
Heat the oven at 190°C/375°F/Gas Mark 5.
Rub the chicken all over with olive oil and season well with salt and pepper
Stuff the cavity with the bay leaves, garlic and lemon halves.
Roast the chicken for 1 1/2 hours.
Halfway through, baste it thoroughly.
When it is cooked, it should be nicely browned and the juices should run clear, not pink.
At that point, remove the pan from the oven and move the cooked bird onto a platter to rest for a few minutes.
Meanwhile, tip the roasting pan and spoon out most of the fat/oil—leaving about a tablespoonful in the pan.
Pick up the bird carefully with a pair of oven gloves and up-end it, letting the juices run back into the pan. Add any juices that have settled in the platter too.
(A little tricky—but worth it for the taste of the gravy.)
Park the chicken and cover it with foil to keep it warm while you make the gravy.
Add the glass of white wine and scrape any residue sticking to the pan.
Gently stir over a low-ish heat for 2–3 minutes.
You could add some stock or more wine to make it go a little further.
Taste and pour into a warmed jug.
We had this for lunch today!