Serves: 4
Cooking time: long

INGREDIENTS:
* 1 x 1.6kg chicken
* 4 tbsp capers
* 2 shallots, chopped
* 150g butter, softened
* 6 tomatoes, skinned, de-seeded and chopped
* 2 tbsp parsley, chopped
* Splash of oil
* Juice of half a lemon
* Salt and pepper
* New potatoes, green salad

METHOD:
* Remove the wishbone from the chicken.
* In a bowl, mix the capers, shallots, tomatoes, 100g of the butter and 1 tbsp parsley and season with salt and pepper.
* Loosen the skin from the neck end of the chicken and push some butter mixture on to the breasts.
* Heat oil in a roasting dish in the oven and then put the chicken skin side down so it rests on one of the legs.
* Season and roast in an oven at 190C for 10 minutes on one side, 10 minutes on the other and then finish on its back for 30 minutes.
* Take out and rest it while you make the sauce.
* Melt the rest of the butter in a pan and add the lemon juice. Strain the cooking juices from the chicken and add to lemony butter. Colour the sauce until golden.
* Carve the chicken and place on a platter.
* Add the remaining parsley to the sauce and pour over the meat.
* Serve with small new potatoes in their skins and a green salad.