- Serves: 6
- Cook Time: 1 hour 10 minutes
- Prep Time: 5 minutes
- Effort: easy
- 1 large free-range chicken
- 1½ unwaxed lemons
- olive oil, for rubbing
- 150 ml dry white wine
- 150 ml chicken stock
- 6 small baked potatoes
1. Preheat the oven to 220C/200C fan/gas 7.
2. Pierce the whole lemon several times with the tip of a sharp knife or a skewer, then place in the chicken cavity. Rub some oil into the skin, season inside and out with salt and freshly ground black pepper (be generous), then squeeze the juice of ½ lemon over the bird.
3. Roast for 10-15 minutes, then turn down the heat to 180C/160C fan/gas 4 and cook for another 50 minutes to 1 hourl, or until juices run clear when the leg is pierced with the tip of a knife.
4. Remove the chicken from the pan and let it rest for 10-15 minutes while you make gravy.
5. Spoon off the fat from the pan, then place the pan over a medium-high heat. Pour in the wine and deglaze, stirring vigorously. Bubble until reduced, then add the stock. Bring to a boil and season to taste with salt and freshly ground black pepper.
6. To serve, carve the chicken and accompany with small baked potatoes. Garnish with watercress (sprinkling the last of the lemon juice over the leaves) and pass the gravy separately.
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