John Torode’s perfect Sunday roast is a succulent chicken with robust garlic mushroom flavours – serve with potatoes and all the delicious resting juices
Prep:30 mins
Serves 4
10 garlic cloves, crushed100g butterzest 2 lemons, juice of ½2 thyme sprigs, leaves picked1 whole chicken (about 1.8kg/4lb)50ml olive oil4 onions, quartered85g dried mushroom3 bay leaves2 tbsp white winesmall bunch parsley, leaves chopped
STEP 1Heat oven to 180C/160C fan/gas 4. Mix together the garlic, butter, lemon zest and juice, and half the thyme. Season well.STEP 2Gently separate the skin from the chicken breast by easing your fingers between the two, then push as much butter mixture under the skin as possible. Rub whatever is left into the creases between the thighs and the breast.STEP 3Heat the oil in a large casserole dish that will fit the chicken. Add the onions, mushrooms and bay leaves, cook over a medium heat for a few mins.STEP 4Rub the chicken with the remaining thyme leaves and some salt and pepper. Pour the wine and 20ml warm water into the cavity of the chicken and place in the dish. Cook in the oven for 1 hr 40 mins; it will brown and steam at the same time and the juices will rehydrate the mushrooms.STEP 5Remove from the oven and drain any liquid from inside the chicken back into the dish. Place the chicken on a board to rest. Meanwhile, bring the juices to the boil, season to taste and stir in the chopped parsley. Serve the chicken with the mushrooms, onions and pan juices.
