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The perfect family Sunday lunch.


  1. Pre-heat the oven to 200ºC
  2. Rub the chicken inside and out with half the butter and season with black pepper and a little salt.
  3. Cut the onions in half then cut each half into six segments.
  4. Warm the remaining butter in a roasting tin the oven for a minute or two, then add the onions and toss with the garlic, thyme and bay leaves.
  5. Place the chicken on top of the onions and return to the oven for 20 minutes.
  6. Reduce the temperature to 180ºC and continue roasting for 60 minutes, or until the juices run clear when the meat is pierced with a knife.
  7. Lift the bird from the roasting tin and leave to rest in a warm place.
  8. Pour off some of the fat from the tin, then put the tin over a moderate heat and add the chicken stock.
  9. Bring to the boil, check for seasoning and leave to simmer gently for 10 minutes.
  10. Spoon the roast onion gravy over the carved chicken and serve.