Lemon roast chicken

Method

1. Preheat the oven to 200C/gas 6. Finely chop the anchovies and place in a bowl with the melted butter - mix well.

2. Lift the skin off the chicken and spread the butter mixture between the skin and the flesh.

3. Stuff the chicken with the lemons and season with the salt and pepper.

4. Tie the chicken legs together with string. Place on a baking tray and roast in the bottom the oven for approximately 90 minutes, covering the chicken with kitchen foil for the first hour.

5. In the meantime, heat the olive oil in a roasting tin and shallow fry the onion, peppers, carrots and courgettes for 2 minutes.

6. Add the garlic, rosemary and the potatoes, and fry for a further minute. Remove from the heat, season with salt and pepper and cover the tray with foil.

7. Cook for 40 minutes, then remove the foil and add the tomatoes. Cook for a further 15 minutes, without the foil, until the vegetables are golden. Serve straight away.

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Ingredients

6 tinned anchovy fillets
100g salted Butter
1.7kg chicken, whole
2 unwaxed lemons, quartered
salt and fresh ground black pepper

For the vegetables

5 tbsp Italian olive oil
1 large red onion, thickly sliced
3 red peppers, cut into thick strips
2 large Carrots, unpeeled, cut into thick chunks
2 large courgettes, thickly sliced
4 garlic cloves, whole with the skin
2 fresh rosemary sprigs
300g baby new potatoes
200g plum tomatoes

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