SPRING ROASTS

Herb-roasted chicken with watercress, sun-blushed tomatoes and salsa verde

YOU WILL NEED

✔ 1.5kg whole chicken ✔ 2 tbsp extra virgin olive oil ✔ Salt ✔ Pepper ✔ 2 tbsp thyme, chopped ✔ 1 tbsp rosemary, chopped ✔ 1 tbsp oregano, chopped ✔ 2 garlic bulbs, unpeeled and separated into cloves ✔ 300ml dry white wine ✔ 75g sun-blushed tomatoes ✔ 75g black olives, pitted ✔ 1 tbsp sherry vinegar ✔ 150g watercress For the salsa verde ✔ 1 bunch flat-leaf parsley, finely chopped ✔ 1 bunch basil, finely chopped ✔ 6 anchovy fillets, finely chopped ✔ 1 tbsp capers ✔ 8-10 tbsp extra virgin olive oil ✔ 1 tbsp lemon juice ✔ 1 tsp mustard ✔ salt ✔ pepper

DIRECTIONS

■ Preheat the oven to 220°C/Gas Mark 7. Rub the chicken with olive oil, then season inside and out with salt and pepper and place on an oven tray, breast side up. Rub the chopped herbs over the chicken and scatter the garlic cloves onto the tray. Place in the oven and roast for 15 minutes.

■ Turn the heat down to 180°C/Gas Mark 4. Gently pour half of the wine over the chicken, being careful not to disturb the herb crust.