Method
Preheat oven to 200 C, 180 C fan, 400 F, gas 6. Place the lemon and thyme in the cavity of the chicken. Put the onions in the centre of the roasting tin and put the chicken on top. Pour half the sherry over, rub the chicken with olive oil, season and roast for 15 minutes. Turn the oven down to 180 C, 160 C fan, 350 F, gas 4 and roast for an hour or until the juices from the thickest part of the thigh run clear when pierced with a skewer.
Take out the chicken (leave the onions in the tin), place on a warm plate and cover with foil while you make the gravy. Put the roasting tin on the hob, pour in the remaining sherry, bring to a bubble and stir in the cornflour mix. Return to the boil and stir well, scraping up any residue, then add the stock. Bubble until thickened, check for seasoning and pour into a warmed jug. Joint the chicken and serve with roasted sweet potatoes and fine green beans.
Peel and cut 1kg (2lb 4oz) sweet potatoes into large chunks. Toss in 2tbsp olive oil, season well and roast at 180 C, 160 C fan, 350 F, gas 4 for about 40 minutes or until tender.
Ingredients
- 1 lemon, halved
- 1 bunch fresh lemon thyme
- 1 good quality roasting chicken, preferably free-range organic, around 1.8kg (4lb)
- 6 onions, peeled, halved and quartered, root left intact
- 300ml (1/2pt) manzanilla (or other very dry sherry)
- 2tbsp olive oil
- 2tsp cornflour mixed with a little cold water
- 250ml (9fl oz) chicken or vegetable stock
- roast sweet potatoes, to serve
-
Chicken ratatouille
Make the most of the summer nights by spending them outside rather than in the kitchen with this easy one-pot chicken ratatouille
By Samuel Goldsmith • Published
-
Roast coconut chicken
Spring wouldn’t be the same without a roast this coconut chicken recipe is full of Asian flavours
By Samuel Goldsmith • Published
-
Oven-Baked Chicken Breasts with Chorizo and Chickpeas
By Rebecca Smith • Published
-
Raspberry madeleines
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom • Published
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom • Published
-
Eton mess tart
We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.
By Rosie Conroy • Published
-
Queen goes off-script to reveal ‘dinner party’ plans in unusually candid moment in Scotland
The Queen stopped to make casual conversation with the public during her visit to Scotland for Royal Week, a resurfaced video has shown
By Emma Dooney • Published
-
Duchess Camilla reveals her dream dinner party guests after 'boring' experience with neighbours
Duchess Camilla shared a list of fictional characters she'd invite to a dinner party after being forced to endure them as a child
By Emma Dooney • Published
-
Mary Berry announces the winning Platinum Jubilee pudding - and it's a very British lemon trifle
There were 5000 entries for the competition, which was a search for a new pudding to celebrate the Queen's Platinum Jubilee next month
By Sarah Finley • Published