Ingredients (for 4):- Dried bay leaves - 1 g
- Dried rosemary - 20 g
- Dried thyme - 8 g
- Black peppercorns - 1/4 tsp
- Chicken - 1
- Olive oil - 1 tbsp
- Lemon - 1
- Garlic cloves - 2
- White wine - 2 tbsp
- Water - 3 tbsp
- Salt - 5 g
- Potato straws - 300 g
Procedures:
1. Preheat the oven to 220 degree Celsius. Use a pair of strong kitchen scissors to snip off the tips of the chicken wings. Cut off the parson's nose.
2. Put the chicken in a roasting tin, season inside and out with salt, then rub with oil. Finely grate lemon zest over the breast and legs.
3. Cut the lemon into pieces and place inside the chicken.
4. Put the bay, rosemary, thyme and peppercorns into a small processor or blender and process to a fine powder.
5. Rub the herb mixture over the chicken and push the unpeeled garlic cloves inside the chicken.
6. Roast the chicken (breast facing down) for 25 minutes.
7. Turn the chicken over and roast for another 35 minutes, until golden and cooked through.
8. Remove the chicken and set aside to rest in a warm place. Return the roasting tin to the hob.
9. Pour in the wine and water, and loosen any sediment with a wooden spoon. Boil the cooking juices, bubbling them down to make a tasty gravy.
10. Carve the chicken into pieces and place on a serving dish.
11. Pour in the gravy over and serve with potato straws.
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