Cooking chicken in this way ensures maximum moistness, yet gives a crispy skin. And there’s no need to make gravy!
Ingredients
- 1.5kg whole free-range chicken
- 330ml dry cider
- 2 large onions, sliced
- 4 sprigs fresh thyme, leaves picked
- 142ml pot double cream
- 4 little gem lettuce hearts, quartered
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Put the chicken in a large casserole, pour over the cider and stir in the onions and thyme. Season, cover and roast for 45 minutes.
- 2. Uncover the chicken and roast for a further 45 minutes, until golden on top and cooked through. Transfer the bird to a plate to rest for 5 minutes.
- 3. Put the casserole on the hob over a low heat and pour in the cream to warm through. Add the lettuce, cover and cook gently for 3-4 minutes, until the lettuce is tender. Season to taste.
- 4. Carve the chicken and serve with the lettuce, pan juices and some mashed potatoes.
Nutritional info
Per serving (based on 3): 663.6kcals, 32.7g fat (17.8g saturated), 74.6g protein, 11.3g carbs, 8.9g sugar, 0.7g salt.
Chef's tip
Replace the little gem lettuce with peas, if you like.
Wine Recommendation
A local, farmhouse dryish cider would be best here.