butter, for greasing
1kg roasting potatoes, halved or quartered if large
100ml white wine
100ml chicken stock
2 stems rosemary, broken into sprigs
6 bay leaves
1 lemon, cut into wedges
Preheat the oven to 160C, fan 140C Gas 3.
tin all over with butter and smear some over the skin of the chicken.
Place the chicken in the tin and arrange the potatoes around it.
Pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake.
Add the herbs and lemon wedges, then cook uncovered for 50 mins.
Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan.
Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.
Recipe from Good Food magazine, October 2007