Roast chicken with mint & tarragon salsa verde

Preheat the oven to 190°C, gas mark 5. Put the chicken into a roasting tin and lay the bacon over the breasts, overlapping them slightly and cutting to fit with scissors, if necessary. Put the lemon in the cavity, then roast for 1 hour 10 minutes, until cooked through with no pink meat and juices that run clear.

Once the chicken is cooked, transfer to a board and leave to rest for 30 minutes. Scrape the chicken juices from the tin into a jug, allow the fat to come to the top, then skim it off and freeze for potatoes or gravy another time.

Put the herbs, vinegar, capers and garlic into a mini food processor, then blitz. Stir through 6 tbsp chicken juices and the olive oil. If you don’t have enough juices, make up the rest with olive oil. Season to taste, adding a splash more vinegar if you like.

Remove the bacon from the chicken breasts and carve the chicken. Snip the bacon into pieces. Serve the chicken with the salsa verde and bacon. Good with baked potatoes.