French roast chicken

1. Cut off the wing tips and the scaly part of the legs. Cut out the wing web.

2. In a roasting tin you can place on the hob of you cooker, fry the chopped peppers, onions and two of the garlic cloves. Place the other two garlic cloves unpeeled in the vegetables.

3. Once the veg is beginning to brown place the chicken breast down on the vegetables.

4. Drizzle the juice of one lemon onto the chicken and place the squeezed out lemon in the cavity of the chicken.

5. Pour a good glug of olive oil over the chicken and season with salt and pepper.

6. Place in a moderately hot oven.

7. After a half hour, place the potatoes into boiling water and bring back the the boil,
Remove the roasting pan from oven and turn the chicken over to be breast up. If needed, baste with the oil from the roasting pan.

8. Add the potatoes to the roasting pan, surrounding the chicken and return to the oven.
Every 15 minutes take the chicken out of the oven, baste the chicken and turn the potatoes. You will need to do this about four times.

9. The dish is ready when a fork stuck into the thickest part of the chick returns clear fluid.

10. We usually serve this as a main course and will present the carved chicken, roasted vegetables and potatoes on a large plate for people to serve themselves. We present this with salad, french bread, good quality mayonnaise and Dijon mustard