Ingredients
Method
- Preheat oven to 200C
- Combine the dried rosemary, thyme, sage, peppercorns, olive oil.
- Season chicken generously with salt, then rub lemon zest and the dried herb mix. In a baking tray or an ovenproof pan place the garlic cloves, lemon quarters on the base of the tray and lay the chicken skin side up on top.
- Roast in the oven for 35- 40 minutes or until the skin is golden brown and the chicken is cooked.
- Remove the chicken from the tray and set aside to rest in a warm place.
- Place roasting tin on the stove top on low heat and deglaze with white wine and 3 tablespoons of water. Stir the base with a spoon to loosen any sticky bits and bring the gravy to a boil to reduce.
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