If possible, remove the wishbone from the neck end of the chicken for ease of carving. Remove the lump of fat from inside the vent end of the chicken and put aside. Season the cavity with salt and freshly-ground pepper. Smear the breast with
Meanwhile, peel and thickly slice the onions, potatoes and tomatoes. Chop the rosemary finely. Remove the chicken to a plate, add the remaining
Carve the chicken and serve surrounded with the potatoes, tomatoes and onions. De-grease the juices, bring to the boil and spoon over the chicken and vegetables. Serve sprinkled with chopped parsley.
© 1989 Darina Allen. All rights reserved.