Herb Roast Chicken

READY IN: 1hr 10mins




  • Take any string or trussing off the bird and set in a roasting tray.
  • Spread out its legs from the body so hot air can circulate around the bird and help it to cook more quickly.
  • In a bowl, mix the butter, fennel and garlic along with a bit of salt and pepper.
  • Mix well with your hands and then slather all over the bird's skin as well as a bit inside the cavity.
  • Sprinkle the onions or leek around the bird.
  • Place the chicken on the centre rack of a hot oven, about 210 C for 20 minutes.
  • Baste the chicken and then turn the oven down to 180°C.
  • Pour the wine in the roasting pan and return the chicken to the oven for 40 minutes.
  • For the last phase, turn the oven off, leave the door slightly ajar and let the chicken rest for 20 minutes.
  • By this time, you should be able to see clear juices if you pierce the chicken where the thigh meets the breast.
  • I don't bother making gravy with this: the juices around the bird are flavourful enough on their own.