If you're making Sunday Roast, this easy one-pot roast chicken is so easy to rustle up, lovely served with a potato salad, crusty bread and fresh green beans.
- Preheat the oven gas 6, 200°C, fan 180°C. Rub the butter all over the chicken, season well and tuck the halved onion inside the cavity.
- Sit the chicken in a casserole dish with a lid (if you don’t have one, a snug roasting tray with foil will do). Tuck the rest of the garlic, bay and thyme around and pour in the 75ml water and wine.
- Roast for 30 mins until lightly golden, place the lid on top (or cover with foil) and continue cooking for another 50 mins to 1 hr until the chicken is cooked through. Test by inserting a skewer in the thickest part of the thigh and checking that the juices run clear. If not, cook for a further 10 mins.
- Leave to rest, covered, for 10 mins. Carve and serve with a potato salad, steamed green beans and crusty bread to mop up all the juices.
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