1 large chicken (1.5 – 2kg)
3 – 4 tbsp plain flour
100ml white wine
400ml chicken stock
A few drops of gravy browning (optional)
For the herb butter
2 garlic cloves, crushed
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
2 tbsp fresh parsley, finely chopped
50g butter, softened
1 lemon, zest grated (retain the lemon for cooking)
Recipe from Foolproof Cooking by Mary Berry
- Preheat the oven to 200C, 400F, Gas 6.
- Make the herb butter by mixing all of the ingredients together.
- Push half of the butter under the chicken skin and spread the remainder over the top and the legs of the chicken.
- Cut the zested lemon in half and squeeze one half over the chicken and put the other inside the cavity.
- Place a rack in a roasting tin and sit the chicken on top of it. Roast in the oven for 1 1/2 to 2 hours (20 minutes per 450g plus an additional 20 minutes) until the meat is cooked through. To test if the chicken is cooked, insert a sharp knife into the thickest part of the thigh. The chicken is cooked when the juices run clear. Remove the tin from the oven, put the chicken on a chopping board, cover with foil and leave to rest for 10 minutes.
- Place the tin with the cooking juices on the hob over a medium heat. Sprinkle over the flour, whisk until smooth then add the wine and stock and whisk until combined and bubbling.
- Add a few drops of gravy browning if liked. Pass the gravy through a sieve to remove any lumps and add salt and pepper to taste. Carve the chicken and serve with the gravy.