Step 1

Turn oven on to 220C, 425F, Gas 7

Step 2

Prepare the chicken. Give it a wash and remove any innards if necessary.

Step 3

Tidy the bird up. first, tuck the wings underneath so they're not exposed and get burnt.

Step 4

We will be cooking the chicken on a very high heat to keep it moist and succulent. We have to make sure it cooks evenly, so now we need to make a slit in between the leg and the main body of the chicken on both sides. This area is generally the thickest part and takes longer to cook, so by doing this we will make sure the legs will cook at the same speed at the white meat.

Step 5

Line a roasting tin with foil (easier to wash up after!).

Step 6

Peel and slice onion into circles and place on the bottom of the tray. The chicken will sit on top of the onions.

Step 7

Adding onions will flavour the juices in the tray which will be added to the gravy and also the steam from the onions cooking will keep the chicken moist as well as add flavour.

Step 8

Make up a quick wet marinade. Add the garlic, lemon juice, tarragon, olive oil & salt and pepper into a mortar and pestle and beat until mashed together. If you don't have a mortar and pestle, mix together in a bowl, you will need to pass the garlic through a garlic press first.

Step 9

Rub the marinade all over the chicken and place the chicken on the onions, in your roasting tray. Add the bits of lemon left over from the juice in the cavity of the chicken.

Step 10

Place a sheet of foil over the chicken , lifting in the center (pinch it and pull slightly) so the foil is not touching the top of the chicken. This will allow for heat and steam to circulate better and the skin won't stick to the foil.

Step 11

Place the chicken in the oven and allow 15 minutes per pound. So a 4lb chicken would take 1 hour total cooking time at the temperature listed above.

Step 12

At this point, prepare the roast potatoes and place in the oven after the chicken has been cooking for 30 minutes.

Step 13

Prepare your chosen vegetables. Start cooking your vegetables when you have taken your chicken out of the oven. If you want to cook them now, you will need to keep them warm somewhere or reheat.

Step 14

Take the chicken out of the oven after 45 minutes, and remove the foil from the top. Spoon any juices into a gravy saucepan and return the chicken to the oven for the last 15 minutes to brown up.

Step 15

At this point, start cooking your vegetables.

Step 16

Make up the gravy. If you are boiling the vegetables, use the cooked vegetable water and add to a saucepan, together with the other gravy ingredients and heat up, stir to make sure there are no lumps.

Step 17

If you are using a different size chicken, take the foil off 15 minutes before the end cooking time for the chicken to brown.

Step 18

When the cooking time is up for the chicken, take it out of the oven and cover with the foil you removed from step Let it rest until your potatoes are ready or for about 15 minutes.

Step 19

If you try and carve the white meat when it is too hot and not rested it will all fall apart and make a mess! So be patient and let the meat rest!

Step 20

Carve the chicken. I usually start by removing the leg & wing from one side and then carve the breast on that same side. Then repeat the other side. Serve at the table with vegetables, potatoes & your delicious gravy!

Step 21

Remember, we haven't used any butter, and just 1 Tablespoon of olive oil for the wet rub. You can make this meal for sure! Just follow the instructions and you will be fine.