Slow Roast Chicken^★

• butter, for greasing
• 1.6kg chicken
• 3-4 carrots in large chunks
• 1 onion, cut in large chunks
• 6-8 cloves garlic, smashed
• 100ml white wine
• 100ml chicken stock
• 2 stems rosemary, broken into sprigs
• 6 bay leaves
• 1 lemon, cut into wedges

Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter

Smear the chicken skin with butter and season with salt & pepper.

Stuff the chicken cavity with the rosemary, lemon and 3-4 garlic cloves. .

Put the vegetables and 3-4 garlic cloves in the tin along with the bay leaves, season with salt & pepper and place the chicken on top.

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 veg a shake.

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 veg 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 veg warm.

Serve with gravy made from pan juices.