1.
Preheat the oven to 200°C, gas mark 6. Place 2 lemon quarters, 1/4 the
onion wedges, 2 garlic cloves and 2 sprigs of rosemary into the cavity
of the chicken. Put the remaining onion quarters in the tray and sit the bird on top. This stops the bird sticking to the tin. Mash the stock cubes and olive oil together and smear over the skin.
2. Spread the remaining lemon quarters, onion wedges, garlic and
rosemary around the chicken. Add the wine and a splash of water. Tightly
cover the tray with foil and roast in the oven for 10 minutes. Add the
rest of the vegetables to the tray and spray with oil. Re-cover the tray
with foil and return to the oven for 20 minutes.
3. Remove the foil and roast the chicken and veg for another 35-40
minutes, until the juices run clear when a skewer is inserted into the
thigh. Remove the chicken and cover with foil to rest. Return the
vegetables to the oven for another 10 minutes.
4. To serve, thickly slice the chicken and serve with the vegetables.
Pour a little of the juice from the roasting tray over each plate.
Note: I've
calculated the Weight Watcher's points for this recipe myself. You might
like to double check before you track. I'm not responsible for any
weight gain other than my own!!
I occasionally modify recipes after the original post is published: if so I'll make that clear.
