This has got to be one of the easiest and most satisfying dinners of the summer. The tomatoes and zucchini add a freshness, with the finishing touches provided by fresh herbs. Serve with couscous or potato salad to complete the meal.
- Preheat your oven to 200 degrees Celsius (or 180 degrees Celsius if it’s a fan oven). Mix the butter, chopped herbs and the garlic into a paste, then season with salt and pepper. Stuff the butter mixture all the way under the chicken’s skin.
- Place the tomatoes in a high-sided roasting tin or baking tray. Put the chicken on top with the breast side facing upwards. Pour a small glass of water over the vegetables.
- Roast for 1 hour and 10 minutes before adding the zucchini. Carry on roasting for approximately 20 minutes. Check that the meat is cooked by piercing with a skewer and seeing if the juices run clear. Once cooked, let the meat rest for 10 minutes.
- Carve the chicken and serve with a portion of the cooked tomatoes and zucchini.
Top tip: Don’t discard the chicken carcass. You can make an easy and delicious soup by simmering it in just enough water to cover it along with any leftover vegetables until the meat falls off the bon