Roast chicken with herbs and garlic

There is nothing quite as delicious as a fresh farm chicken roasted with garlic and garden herbs.  Serve with a big green salad in summer or roasted vegetables in winter.
For this blog, we bought a chicken straight from La Ferme des Ânes, Normandy and the herbs are from the garden of our host.
  • A whole-farm chicken – cleaned
  • 4-5 cloves of garlic sliced
  • a generous selection of herb – sage, thyme, rosemary
  • olive oil
  • 1 red onion – sliced
  • Preheat your oven to 200c/gas 6.
  • Weigh the chicken. Cut the wingtips from the chicken to make a trivet, as this will stop the chicken burning.
  • Peel and slice the red onion.
  • Pour 2 tbsp of olive oil into the bottom of a roasting pan.  Place in half the onion and the wingtips. Lay the chicken on top.
  • Stuff the remaining onion into the main cavity of the bird along with 3/4 of the herbs. Gently lift the chicken skin and push the garlic slices underneath.
  • Place the chicken liver, neck and heart around the outside of the bird. Cover with the remainder of the herb and pour over 4 tablespoons of olive oil and a cup of water.
  • Season with freshly ground black pepper
  • Cover with foil and place in the centre of the over.
  • Cook for 15 minutes at 200c, then turn the oven down to 180c/gas 4 and roast the chicken for 40 minutes per kilo or until cooked through (when a knife or skewer is pushed into the flesh the juice must run clear with no trace of blood).  Remove from the oven, keep the foil over the chicken, cover with a thick towel and allow to rest for 20 minutes.
  • To serve, lift the chicken carefully out of the roasting tin and onto a large serving dish. Garnish with herbs.
  • Pour the chicken juices into a jug and serve with the chicken. You can thicken it with a little cornflour, but we just love it without.