Roast Chicken with Schmaltzy Courgettes

Preheat your oven to 200°C.

Season your chicken with plenty of salt, inside and out and rub with 2 tbsp of olive oil.

Cut the courgettes into chunky rounds and tip into a roasting tray. Cut the onions into thin slices and finely chop the chillies. Add to the tray. Toss the veggies with oil, salt and pepper and sit the chicken on top.

Cut the very top off of each garlic bulb, grab a piece of foil and sit the garlic bulbs on top. Drizzle with oil, season with salt and pepper and wrap into a little garlicky parcel. Sit that in the tray with the veggies and chicken and slide the whole lot into the oven for an hour.

After an hour, check if your chicken is cooked with a thermometer (you’re looking for a minimum of 70°C in the thickest part of the breast and thigh) or make a small incision and check if the juices run clear. If you’re all good, whip it off and let it rest, if it needs a little longer, pop it back in for 15 mins and check again.

While the chicken rests, smush up the flesh from your roasted garlic bulb into your veggies and pop the tray back into the oven for another 15 mins or so to finish the veggies off. Meanwhile, chop the tarragon.

Carve the legs and breasts off of the chicken. Cut the breasts into chunky slices and shred the meat from the legs.

Finish the veggies with lemon zest, lemon juice and the chopped tarragon.

Serve and enjoy the chicken and courgettes as they are. Or, if you're batch cooking for the week, divide between Tupperware and stick in the fridge.