Keyword chicken, one pan meal, roast chicken, sunday roast
Prep Time 5 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 4people
Cost ££
Ingredients
1.5kgripe tomatoes, cut in half
2bulbs of garlic, crushed
1bunch of basil
red wine vinegar
olive oil
1 .5kgfree-range chicken
Instructions
Preheat the oven to 180°C/350°F.
Place the halved tomatoes into a large roasting tray and scatter the crushed garlic cloves and some of the basil around the tray.Season with sea salt and black pepper, drizzle everything with 2 tablespoons each of red wine vinegar and olive oil, then toss well.
Now, with the chicken, stuff the rest of the basil into the chicken cavity.Place the chicken in the roasting tray and rub some of the flavours from the tomatoes, oil, seasoning etc into the bird.
Take your chicken and place it directly on an oven rack and put the tray of tomatoes underneath (so it can capture all the chickens' juices during cooking)Roast for 1 hr 20 mins, or until the chicken is golden and cooked through.Remove the chicken to the tray of tomatoes and rest it.Squeeze a few garlic cloves out of their skins and mash into the tray juices. Serve, drizzling the garlicky, tomatoey juices over everything.