Push down on the bird so the back bone breaks a little - this will make it more square and easier to balance. If you need to, add a potato under the breast to balance further.
Serves: 4 Cooking time: long
INGREDIENTS:
• 1 x 1.6kg chicken
• 4 tbsp capers
• 2 shallots, chopped
• 150g butter, softened
• 6 tomatoes, skinned, de-seeded and chopped
• 2 tbsp parsley, chopped
• Splash of oil
• Juice of ½ a lemon
• Salt and pepper
• Serve with new potatoes and green salad
METHOD:
• Remove the wish bone from the chicken.
• In a bowl, mix the capers, shallots, tomatoes, 100g of the butter and 1 tbsp parsley and season with salt and pepper.
• Loosen the skin from the neck end of the chicken and push some butter mixture onto the breasts.
• Heat oil in a roasting dish in the oven and then put the chicken skin side down so it rests on one of the legs (this is a great way to make sure the legs cook properly but the breast doesn't dry out).
• Season and roast in oven at 190C for 10 minutes on one side, 10 minutes on the other and then finish on its back for 30 minutes.
• Take out and rest it while you make the sauce.
• Melt the rest of the butter in a pan and add the lemon juice. Strain the cooking juices from the chicken and add to lemony butter. Colour the sauce until golden.
• Carve the chicken and place on a platter.
• Add the remaining parsley to the sauce and pour over the meat.
• Serve with small new potatoes in their skins and a green salad.
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