1kg roasting potatoes, halved or quartered if large
2 whole garlic heads, halved through the middle
100ml white wine
100ml chicken stock
2 stems rosemary, broken into sprigs
6 bay leaves
1 lemon, cut into wedge
Prep:15 minsCook:2 hrs, 20 mins
Heat oven to 160C/fan 140C/gas 3. Brush
a large roasting tin all over with butter and
smear some over the skin of the chicken.
Place the chicken in the tin and arrange
the potatoes around it. 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
and give the potatoes a shake. Add the herbs
and lemon wedges, then cook uncovered for
Turn the heat up to 220C/fan 200C/gas 7.
Cook for 30 mins more, then remove the
chicken and potatoes from the pan. Cover
the chicken loosely with foil and leave to rest
on a plate for at least 10 mins before carving.
Keep the potatoes warm. Serve with any