What is different here is that you dont preheat the oven: a very handy method for when you are in a hurry (or just plain forgetful) which also produces a golden-skinned bird.
1. Smear the butter over the chicken, place it in a roasting dish that holds it snugly, pour over the lemon juice and pop the squeezed-out lemon halves inside the cavity. Season and place in the cold oven.
2. Turn the oven to 220C/200C fan/425F/gas 7 and roast the chicken for 1 hour (about 10 minutes longer than the usual roasting time), basting halfway through.
3. Rest out of the oven for 15 minutes, then carve and serve with the warmed roasting juices spooned over.
Slow cooking has come back into its own as a low-energy, low-cost method of preparing a tasty, hot meal. Originally a 70s tool for the suburban housewife, the slow cooker has gained in popularity and ... keep reading
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.