Ingredients
Method
Ingredients
- 1 tbsp olive oil
- 1 large chicken (about 1.8 - 2kg)
- 2 lemons, cut in half
- 4 bay leaves
- 1 head garlic, cut in half horizontally
- 2 sticks celery, cut into 4cm lengths
- 1 sprig Rosemary
- 70g softened butter
- 100g chicken stock
- Salt
- Pepper
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Method
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1Heat oven to 180°C/ Fan 160°C/ Gas Mark 4.
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2Put the large casserole on the hob on a medium heat and add the olive oil, fry off the celery and lemon and garlic halves (each facing down). Add the stock, bay leaves and Rosemary once the vegetables have gotten some colour, and take off the heat.
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3Truss the chicken and smear over the butter, season with salt and pepper and place on top of the celery and garlic mixture.
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4Pop the lid on and put in the oven for 1 hour.
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5After the hour is up, increase the heat to 180°C/ Fan 170°C/ Gas Mark 5, take the lid off and baste the chicken in the juices.
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6Put in the oven for 15 minutes without the lid and then baste again and put back for another 15 minutes until the skin is golden and crispy.
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7After taking it out and letting it rest for 10 minutes, carve up and serve with the delicious gravy from the bottom of the pan.
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