Annie Bell's Buttery Herby Chicken with Wine Gravy

Indulge in the comforting flavors of this buttery herby chicken, where succulent meat meets a fragrant blend of fresh herbs. As it roasts, the chicken bathes in a rich wine gravy that enhances its natural juices, creating a dish that is both hearty and inviting. Perfect for a cozy family dinner or a special gathering, this recipe promises to fill your home with delightful aromas and leave everyone asking for seconds.

1. 1

   Preheat the oven to 220C/200C fan/425F/gas 7.

2. 2

   Sit the chicken breast up on a large plate.

3. 3

   Blend the herbs with 50g of the butter and half a teaspoon each of salt and pepper in a bowl.

4. 4

   Starting at the neck end of the bird, slip your fingers under the skin covering the breast to loosen it.

5. 5

   Smooth the herb butter over the breast meat then pat the skin back into place, spreading the butter out evenly.

6. 6

   Rub the remaining 25g butter all over the chicken.

7. 7

   Season.

8. 8

   Place the chicken in a roasting dish that holds it snugly.

9. 9

   Pour the wine into the dish and if necessary add stock or water to bring the liquid to a depth of 2cm.

10. 10

    Roast for 50 minutes: there should be plenty of juices left at the end, but check halfway through and add a drop more water if necessary.

11. 11

    Rest out of the oven for 15 minutes.

12. 12

    Transfer the chicken to a plate, tipping any juices from inside the bird back into the roasting dish.

13. 13

    Skim off the surface fat and simmer for a minute or two, stirring, until slightly thickened.

14. 14

    Sieve into a bowl or jug.

15. 15

    Carve the chicken and serve with the gravy.