Roast chicken dinner sw

1. Peel and chop the onions and garlic. Chop the parsley, thyme, sage and tarragon. Grate the lemon zest, cut the lemon in half and squeeze out the juice.

2. Preheat the oven to 180°C/Gas 4. Make the stuffing. Mix together the onion, garlic, herbs, lemon zest and juice in a bowl. Season well to taste.

3. Spoon the stuffing into the chicken cavity and place on a roasting tray. Spray the chicken with low calorie cooking spray and season well.

4. Roast in the oven for 1½ - 1¾ hours or until cooked. (To check if the chicken is cooked, insert a skewer into the thigh and if the juices run clear, it’s done.) Remove the skin from the chicken and carve. Serve with new potatoes, carrots and mangetout, and the gravy (2½ Syns for ¼pint/142ml).