Test Kitchen tip
We used a mixture of multicoloured heirloom tomatoes. You can use small to medium size Roma or vine-ripened if you prefer.
Love roast chicken? Take a look at our favourite family roast recipes.
GARLIC & PARMESAN BUTTER: Sprinkle a pinch of salt over garlic and chop finely to form a paste. Add garlic paste to butter and cheese. Stir to combine.
Preheat oven to 200C (180C fan-forced). Rinse chicken inside and out under cold water, pat dry with absorbent paper. Place onto a large baking paper-lined shallow oven tray (wash the sink and benchtop with hot soapy water to prevent any cross-contamination risk).
Slide your fingers carefully between the skin and breast of the chicken to separate without piercing the skin. Spoon one third of the Garlic & Parmesan Butter mixture between skin and breast, reserve remaining butter mixture. Add the lemon and thyme sprigs to the cavity of the chicken; tie legs with kitchen twine to retain a neat shape. Arrange onions around chicken and pour over the verjuice and chicken stock. Season with salt flakes.
Roast the chicken for 40 minutes. Remove chicken from the oven, baste with pan juices and arrange the tomatoes and around the chicken on the tray. Dot with half the reserved Garlic & Parmesan Butter. Roast for a further 40 minutes or until chicken is golden and cooked through, basting once during roasting. Cover chicken loosely with foil and rest for 10 minutes before carving.
Meanwhile, spread baguette with remaining Garlic & Parmesan Butter mixture, bake for about 10 minutes while chicken is resting.
Season with salt flakes and freshly ground pepper and serve with the
bread and rocket leaves.
Not suitable to freeze. To test if chicken is cooked, pierce the thickest part of the thigh with a skewer. If juices run clear, it’s cooked; if they’re a little pink, return to oven for 5-10 minutes; test again. internal temperature of the chicken meat should reach 75C.Note