An easy to make roast chicken that comes out delicious every time.
1 Whole chicken
2 Garlic heads
100 ml White wine
100 ml Chicken stock
2 Stems rosemary broken up
1 Lemon cut into wedges
Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with olive oil and smear some over the skin of the chicken.
Place the chicken in the tin. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken from the oven.
Note: If serving on shabbat, skip step 3 as when you keep the chicken warm in the oven/on a hotplate it will dry out.