- Serves: 4
- Cooking temperature: 250°C for wood, 200°C for gas
Cooking time: 1 hour 10 minutes
- 1 large organic chicken
- 1 large white onion
- 1 courgette
- 1 bulb of garlic
- 1 lemon
- 1 glass of oaky chardonnay
- A bunch of thyme
- A bunch of sage
- Cold-pressed extra virgin rapeseed oil
- Flakey sea salt & freshly cracked black pepper
Chop the onion and courgette into large pieces. Cut the garlic bulb in half. Place the vegetables in a roasting tray.
Rub the chicken all over with oil and season liberally with salt and pepper. Top and tail the lemon and place the ends in the cavity along with the bunches of thyme and sage. Place the chicken on top of the vegetables and pour the glass of wine into the roasting tray.
Light your oven and aim for 300°C. Once the temperature has dropped down to 250°C, cover the chicken and tray with foil and place in the centre of the oven.
Roast for 50 minutes, with the door shut. If the temperature drops below 200°C open the door at a 45° angle and add a small log onto the fire.
After 50 minutes, remove the foil, leaving the chicken uncovered. Turn the tray every so often to brown the skin evenly. The chicken is ready when it has reached an internal temperature of 72°C in the breast.