Rustle up a delicious dinner that the whole family will love. Classic roast chicken topped with crispy bacon and cooked with potatoes, carrots, lemons and garlic. This simple Sunday dinner involves minimal effort for maximum flavour.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a roasting tin and arrange the bacon rashers over the breast, overlapping them slightly.
- Cut 1 lemon in half and put half in the breast cavity. Roughly chop the remaining 1½ lemons. Arrange the lemons, onions, carrots, potatoes and garlic in the roasting tin around the chicken. Add 4 tbsp cold water. Scatter over the herbs and a little seasoning. Roast for 30 mins, then cover the breast with kitchen foil to prevent it drying out. Roast for a further 50-60 mins, until the chicken is cooked through and the juices run clear when the thickest part of the thigh is pierced with a skewer.
- Remove the chicken from the tin and transfer to a serving plate, pouring all the juices from the cavity back into the pan. Loosely cover with kitchen foil and leave to rest for 15 mins. Serve the chicken with the vegetables and the pan juices.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.