Ingredients

30g local unsalted butter, at room temperature
Zest and juice of 1 lemon, rinds reserved
4 garlic cloves, 2 crushed, 2 whole
1 tbsp chopped rosemary, plus 4 or 5 sprigs
1 tbsp chopped flat leaf parsley 1.7kg Coop British whole chicken, at room temperature
3 mixed peppers, roughly chopped
1 tbsp Coop plain white flour
200ml white wine (or extra chicken stock, see below)
500ml chicken stock, made with 1 reduced-salt stock cube

Method

1. Preheat the oven to 190°C/fan 170°C/gas 5

2. Mix the butter, lemon zest and juice, crushed garlic, chopped rosemary and parsley together, then season

3. Put the chicken into a roasting tin and rub the garlic butter under the skin of the chicken breasts and thighs

4. Put the lemon rinds into the cavity of the chicken, with 2 rosemary sprigs and the whole garlic cloves

5. Roast the chicken for 1 hour 40 mins, until golden and the juices run clear when pierced, adding the peppers for the final 45 mins of cooking time

6. When the chicken is cooked, loosely cover it with foil and leave it to rest for 15-20 mins

7. Meanwhile, make the gravy. Use a spoon to skim 1 tbsp of fat from the roasting tin. Put into a saucepan with the flour and stir until it forms a paste

8. Cook for 1-2 mins, then pour in the wine, if using, and stir until smooth

9. Pour in the stock (use 700ml stock if not using wine) and bring to a simmer, stirring constantly

10. Skim the fat off the roasting tin juices and discard

11. Pour the remaining juices into the gravy, season and simmer gently for 10 mins to reduce

12. Serve with the chicken, garnished with the remaining rosemary sprigs