METRIC/IMPERIAL
1×1.75kg (4lb) roasting chicken
1 tablespoon polyunsaturated vegetable oil
3 tablespoons lemon juice
salt
freshly ground black pepper
1x450g (1 lb) can tomatoes
1 teaspoon chopped marjoram
1 teaspoon chopped parsley
1 teaspoon sniped chives
1 teaspoon chopped thyme
put the chicken in a roasting tin,brush with oil and lemon juice,then sprinkle with salt and pepper.roast in a preheated moderately hot oven (190′C/375f,gas mark 5) for 45 minuites.
Mix together the tomatoes,herbs,and salt and pepper to taste,then pour over the chicken.Reduce the oven temperature to moderate (180′C/350′F,gas mark 4)and continue roasting for 45 minutes,basting the chicken frequently with the tomato mixture.Serve hot with seasonal vegetable or a salad as an accompaniment.
Serves 4 to 6
