Pot Roasted Chicken With Garlic and Herbs
- Preheat the oven to gas 6, 200C, fan 180°C Rub the butter all over the chicken, season well and tuck the halved onion into the cavity.
- Sit the chicken in a casserole dish with a lid (or a snug roasting tray with a foil layer for a lid). Tuck the rest of the garlic, bay, and thyme around and pour in the water and wine.
- Roast for 30 minutes until lightly golden, place the lid on top (or cover with foil) and continue cooking for another 50 minutes to 1 hour, until the chicken is cooked. Test by inserting a skewer in the thickest part of the thigh. It is cooked when the juices run clear. If not, cook for another 10 minutes, then test again.
- Once cook, leave to rest, covered, for 10 minutes. Carve and serve with veg, potato salad, or a crisp salad, as well as bread to mop up the juices.