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Herby Slow-Roast Chicken (and Veg)

Although this recipe does require time, the oven really does all the work — no fancy equipment or techniques necessary — and the results are well worth it! The chicken is so moist and flavorful, and the vegetables are cooked to perfection to serve alongside. Be sure to start a day ahead, as the chicken needs time to marinate in a mouthwatering mixture of fresh herbs, lemon zest, and loads of garlic. The next day, just tip all this into a roasting pan with the carrots, potatoes, and onions — and a little white wine. Hours later, dinner is done, though you may want the cooking to go on forever since your kitchen will be so wondrously aromatic!

Herby Slow-Roast Chicken (and Veg)

2 small cloves heads, cloves separated but not peeled
1 large bunch each of rosemary, thyme, sage; and a few bay leaves
2 small lemons, zested
4 tbs. olive oil
1 chicken, about 4 lbs.
14 oz. carrots, peeled and halved (8 medium)
1 lb. new potatoes, halved if small, quartered if large
2 medium red onions, cut into wedges
4 oz. softened butter
5 oz. white wine

Herby Slow-Roast Chicken

Roughly bash the garlic cloves and herbs (a rolling pin or meat mallet is good for this), then put in a large dish or resealable bag with the lemon zest, olive oil and chicken. Rub everything around and leave in the fridge overnight.

Heat the oven to 275°F. Place the vegetables in a large roasting pan and settle the chicken on top. Push the two lemons inside the cavity of the chicken, halved if necessary, rub the butter over the chicken, season generously with salt and freshly ground black pepper, then blanket all with the marinade ingredients. Pour the wine into the tin along with 5 oz. water. Cover tightly with a tent of foil (so that it does not touch the chicken) and cook for 3 hours.

Remove the foil, increase the heat to 425°F and roast for 25-30 minutes longer or until browned and the juices run clear. Lift the chicken from the tin and leave to rest on a platter for 20-30 minutes.

Meanwhile, put the roasting pan over a medium heat and bubble a bit to reduce the cooking juices. Add any juices from the resting bird and check seasoning. Serve the chicken in the middle of the table to share, alongside the veg.

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