Ingredients

1 whole chicken, ideally organic

30g butter 

100ml wine or vermouth (optional)

2 onions, cut into quarters 

1/2 a lemon

A few sprigs of thyme

New potatoes, larger ones cut in half

1 organic stock cube

1. Preheat the oven to 180C
2. In a large casserole dish, melt the butter. Add the chicken and brown it for a few minutes on each side. Remove the chicken with a pair of tongs and put onto a plate. 
3. Add the onions and let them caramelise for a couple of minutes. Push them to the side and add the chicken back in. Put the half lemon and thyme into the cavity of the chicken. Add in the new potatoes, and season. 
4. Add the wine in if using and allow the alcohol to bubble away for a minute. Add in enough freshly boiled water to cover the vegetables, ideally no more than two thirds of the way up the chicken. 
5. Put a lid on the dish and transfer to the oven, cooking for around 1 hour and 20 minutes. Time will vary depending on the size of the chicken. Remove the chicken from the pot and the leg should fall away from the body easily. 
6. Return the pan to the hob and boil the juices for a few minutes to reduce, if desired. 

Serve up the chicken and potatoes with plenty of greens: cavolo nero, broccoli, broad beans, peas, spinach, leeks, etc.