For 4 - 6 servings
Prep and cook time: 2 h 10 min
Cannot be frozenIngredients:
1 medium chicken, approx. 1.6 kg, trimmed with wishbone removed
3 tbsp butter, softened
1 garlic head, cut in half horizontally
300 g | 11 oz | 2 cups cherry tomatoes, halved
1 lemon, cut in half horizontally
1 small orange, cut in half horizontally
4 - 5 rosemary sprigs, roughly torn
freshly ground black pepperMethod:
1 Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2 Remove any gizzards and innards from the main cavity of the chicken. Pat dry with kitchen paper before seasoning the insides of the chicken with salt and pepper. Tie the legs together with kitchen string.
3 Rub the outside of the chicken with the softened butter and season with salt and pepper.
4 Arrange the garlic, cherry tomatoes, lemon, orange, and half of the rosemary in a large roasting dish and sit the chicken on top.
5 Roast for 1 hour 35-45 minutes, basting from time to time with any accumulated juices, until the thickest part of the thighs registers at least 74°C | 165F on a meat thermometer.
6 Remove the chicken from the oven and cover it loosely with aluminium foil. Leave it to rest for at least 10 minutes before serving with the remaining rosemary as a garnish.