Herb-crust roast chicken

This flavoursome roast chicken with delicious crispy skin, will really impress the family at your next Sunday lunch, plus don't forget to check out our brilliant video for perfect roasties 

Ingredients

The chicken is fully cooked when the juices run clear when the bird is pierced in the thigh with a skewer

Grated zest and juice of 1 orange
2tbsp flat leaf parsley, finely chopped
2tbsp tarragon, finely chopped
6tbsp low-fat spread, like Clover
1 x 2kg whole chicken
Seasoning

Method

In a small bowl, combine the orange zest and juice, parsley, tarragon and the low-fat spread. Loosen the skin of the chicken from the flesh, by easing your fingers or a handle of a spoon under the skin. Rub the herb mixture under the skin of the chicken. 

Place the chicken in a large dish and cover with cling film. Chill for an hour. 

Preheat oven to 200°C/fan 180°C/400°F/gas mark 6. 

Place the chicken in a deep roasting tin and season the chicken generously with sea salt and black pepper. 

Cover the chicken loosely with foil and roast in the oven for an hour. Remove the foil and cook for a further 30 mins. 

Leave the chicken to rest for 10 mins before carving. Watch our video for perfect roast potatoes to serve with your roast chicken.