8 Farmdrop products in this recipe
Heat the oven to its highest setting. Season the chicken inside and out, then stuff it with the lemon, half the herbs and half an onion. Roughly slice the rest of the onions, spread them over the base of a roasting tray, then scatter over the garlic and the remaining herbs. Rub the chicken with the oil and season the tray generously.
Pull the legs slightly away from the body, then sit the chicken breast side down on top of the onions and transfer to the oven. Immediately turn down the heat to 190°C/375°F/gas mark 5 and cook for just over an hour (30 minutes per kg, plus 15 minutes for good measure).
When the chicken is in the oven, pop the potatoes into a large baking tray with the garlic and herbs, pour over the oil, season well and give everything a good toss. Roast in the same oven as the chicken, stirring occasionally and adding a little oil if they look a bit dry. They will be crisp and golden in about an hour.
Once the chicken is cooked, remove from the oven. The chicken is cooked when the juices from the thickest part of the thigh run clear when pierced with a skewer (if in doubt, cut the thigh away from the body to see if it is cooked in that crevice). For the most succulent meat, it’s essential to rest the bird in a warm place, covered in foil, for 15 minutes while you make the gravy.
For the gravy, skim off most of the fat from the chicken tray, leaving only a few tablespoons behind, then put the tray on the hob over a medium heat. Crumble in the stock cube and whisk in the flour, and leave to bubble for a few minutes, to cook out the raw flavour in the flour. Pour in the wine a little at a time, letting it bubble for a minute between each addition, then boil for a few moments before adding enough boiling water to thin the mix to your desired consistency (anything between 200ml and 400ml, depending on how thick you like your gravy). Simmer for five to 10 minutes, and check for seasoning; I like lots of salt and pepper in my gravy.
Pick out and discard the herbs, but save the delicious onions and garlic to serve with the chicken. Pour the gravy through a sieve into a warm jug (though if it’s just family, I don’t bother), carve the bird and dish up.
For the Chicken
For the potatoes
For the gravy