Slow roast chicken recipe

• 1 Free range chicken, approx. 1 kilo.
• 1 Splash of rapeseed oil
• 1 Glass dry white wine
• 2 Lemons
• 400 g (14.1oz) Small new potatoes, scrubbed
• 6 Garlic cloves (bruised)
• 4 Sprigs of thyme
• 1 Small bunch parsley
• 1 Pinch of salt & cracked pepper to taste.

1. Joint chicken into 8 pieces.
2. Cut lemons into 8 wedges, skin left on.
3. Bruise your garlic cloves.
4. Cut potatoes in half.
5. Toss all ingredients together in rapeseed oil & seasonings.
6. Place into heavy ovenproof dish.
7. Cook in preheated oven 160c for 2 hours with a loose foil covering
8. Serve straight to table with hot buttered curly kale or spring greens.

range chicken, oil, glass, lemons, new potatoes, garlic, thyme, parsley, salt

Taken from www.lovefood.com/guide/recipes/11583/gary-kingshotts-slow-roast-chicken (may not work)