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 ½ a lemon
• Salt and pepper
• Serve with new potatoes and green salad

Method:

• Remove the wish bone 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 onto 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 (this is a great way to make sure the legs cook properly but the breast doesn't dry out).
• Season and roast in 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.


From humble beginnings cooking breakfasts for workers at his dad's transport cafe, Brian Turner is now one of TV's most familiar chefs.

As well as running highly respected restaurants in the UK, he has become a successful television personality, appearing regularly on Daily Cooks and Saturday Cooks, and BBC's Ready Steady Cook.

Brian worked for many years as resident chef on Granada's 'This Morning' and had his own BBC series 'Anything You Can Cook'.

Go to www.cooksforcooks.com for loads of easy recipes, and to make your own online cookbook.

Daily Cooks! returns to ITV1 in March.