Herbed Chicken

1 x 1.75 kg/4 lb roasting chicken
1 tablespoon polyunsaturated vegetable oil
3 tablespoons lemon juice
salt
freshly ground black pepper
1 x 450 g/1 lb can tomatoes 1 teaspoon chopped manor= 1 teaspoon chopped parsley
1 teaspoon snipped chives
1 teaspoon chopped thyme

Put the chicken in a roasting tin, brush with oil and lemon juice, then sprinkle with salt and pepper.

Roast in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) for 45 minutes.

Mix together the tomatoes, herbs, and salt and pepper to taste, then pour over the chicken. Reduce the oven temperature to moderate (180 °C/ 350 °F, Gas Mark 4) and continue roasting for 45 minutes, basting the chicken frequently with the tomato mixture. Serve hot with seasonal vegetables or a salad as an accompaniment.

SERVES 4 to 6