Rocket Chicken

I like to marinate the chicken in the herb oil for a few hours to let the flavours permeate the meat.

1 free range or organic chicken (1250-1500 g)
1 whole garlic bulb
1/2 quantity of rocket oil (see below)
freshly ground black pepper
sea salt
1 whole lemon
6 slices of pancetta, optional

Rocket Oil

100 g wild rocket
freshly ground black pepper
sea salt
1 garlic clove, crushed
100 ml olive oil

1. First make the oil, by adding all the ingredients except the oil into a food processor or beaker of a hand held blender. Add about half the oil and start whizzing it up. Add more oil as required. Taste and set aside.

2. Place the chicken on a large platter. Season inside and out with pepper and salt. Then slather on the rocket oil, a tablespoon or two a the time. Rub all over with your hands. Wash your hands really well. Cover the chicken with cling film and place in the fridge until needed.

3. When you're ready to cook, pre-heat the oven to 200°C/gas mark 5. Boil some water and cook the lemon for about 8-10 minutes. Meanwhile, place the chicken in a roasting tray and break up the garlic bulb. You don't have to peel the cloves.

4. When the lemon is cooked remove it from the water and carefully stab it all over with a sharp knife or fork. Stuff the chicken with the garlic and whole lemon. Roast in the oven for approx. 1 hour 15 to 1 hour 30 minutes.After about 45 minutes, cover the chicke with the pancetta slices . The chicken is cooked when piercing the thigh and the juices run clear.

In winter, serve this with rosemary roasted parsnips, carrots and potatoes. In the summerm this is lovely with a tray of roasted cherry tomatoes, aubergines and courgettes.