This dish is a great solution for when you fancy a roast chicken dinner but don’t have much time. This recipe is from my book, Moving out... Eating in. When you share a house, it's best to keep washing to a minimum, which is why I love this one-pot dish. Serve it with mashed potatoes and green beans and drizzle the lot with the garlic and white wine gravy. The best part is you can have the whole meal on the table in less than 30 minutes. (Please do yourself a favor and buy a good-quality, free-range chicken.) —lizziehewson
3 1/3 pound whole free-range, skin-on chicken, cut into eight pieces and backbone removed
sea salt and freshly ground black pepper, to taste
garlic bulb, halved
fresh thyme, divided
white wine, divided
Preheat oven to 400° F (200° C). Season the chicken with salt and pepper, as desired.
Put a large, deep roasting pan on the stove over high heat. (Using a roasting pan instead of a frying pan not only saves on the washing time but also means you can use the chicken juices in your gravy.)
Put the garlic, half the thyme, and the oil in the roasting tin. Add the chicken pieces, skin-side down, and cook, without stirring, for 5 to 6 minutes or until the chicken skin is crisp and golden. Turn off the heat.
Turn the chicken over and gently, without pouring directly over the skin, pour the stock and 1/2 cup wine into the pan. This will ensure the skin stays crisp. Place the remaining thyme on top of the chicken and bake for 15 minutes, or until the chicken is cooked through. Arrange the chicken on a serving plate.
Put the roasting pan on the stove over medium heat and use a fork to mash the garlic flesh. Use a wooden spoon to mix in the flour, then, whisking continuously with a fork, add the remaining 1/2 cup wine to deglaze the pan (make sure you scrape all the sticky goodness off the bottom). Simmer for a few minutes or until thickened.
Serve the chicken with the gravy drizzled on top (and some mashed potatoes and steamed greens on the side!).