Roast chicken on a bed of tomatoes

Name: Roast chicken on a bed of tomatoes
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1½ kg whole medium chicken, string removed; 1 lemon, halved; 6 clove/s garlic, skin left on, bashed; 12 sprig/s lemon thyme; 20 g tarragon; 1 bay leaf; 2 tbsp Essential Olive Oil; 250 ml white wine; 225 g packs Pome Dei Moro Tomatoes

A perfect end-of-summer roast – juicy and delicious.

5 out of 5 stars(4) Rate this recipe

Gluten free

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr 30 mins
Total time1 hr 45 mins
Plusresting

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1½kg whole medium chicken, string removed
1 lemon, halved
6 clove/s garlic, skin left on, bashed
12 sprig/s lemon thyme
½ x 20g tarragon
1 bay leaf
2 tbsp Essential Olive Oil
250ml white wine
3 x 225g packs Pome Dei Moro Tomatoes

Preheat the oven to 200ºC, gas mark 6. Put the chicken into a roasting tin, squeeze the juice of ½ the lemon over it, then put both lemon halves, 3 garlic cloves and the herbs into the chicken cavity. Drizzle the chicken with 1 tbsp oil and season. Pour the wine into the tray, then roast the chicken for 30 minutes.
Take the chicken out of the oven, then reduce the temperature to 180ºC, gas mark 4. Pick the tomatoes off the vines and scatter into the tray around the chicken with the remaining garlic. Drizzle with the remaining 1 tbsp oil and season. Return to the oven and continue cooking for 1 hour to 1 hour 10 minutes, or until the chicken is thoroughly cooked, the juices run clear and there is no pink meat.
Cover the whole tray with foil and set aside to rest for 15 minutes before carving. Serve the chicken, the tomatoes and their juices with potatoes or creamy polenta and seasonal greens, if liked.

Typical values per serving when made using specific products in recipe