Beer and shallot roast chicken

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Heat a glug of olive oil in a large frying pan over a medium heat. Add the shallots and carrots, then fry for 8-10 minutes until starting to soften. Add the garlic, tomato purée and rosemary, then fry for a minute or so. 
2. Pour in the beer and bubble for 3-4 minutes until reduced a little. Add 200ml stock and the Worcestershire sauce, then pour everything into a large roasting tin. Nestle the chicken in the centre of the tin, drizzle olive oil over the skin and season with salt and pepper. Roast for 1 hour or until a skewer pushed into the thickest part of the thigh comes out piping hot, or a digital probe thermometer reads 70°C. 
3. Remove from the oven and rest the chicken on a carving board for at least 15 minutes. Tip the roasting juices and veg into a pan and warm through, then taste and season – you may need to add a pinch of sugar. If the juices have reduced too much, add a splash more chicken stock. Carve the chicken, then serve with the vegetables and sauce, roast potatoes and steamed greens.