Roast a chicken with herbs and garlic, pack dips, spreads and salsas and invite your picnic guests to create their own wraps

Serves 4-8
2 kg free-range chicken
1 head of garlic, halved crosswise
Bunch of herbs such as parsley, thyme and bay
1 teaspoon sea-salt flakes, crushed
1 teaspoon freshly ground black pepper
Generous drizzle of olive oil or a walnut-sized knob of butter
To serve
A selection of flatbreads, such as pitta breads, Middle Eastern flatbread, plain or flavoured tortillas and Sardinian carta da musica
250 g pot hummus, chilled
250 g pot tzatziki, chilled
250 g pot tomato salsa, chilled
250 g pot beetroot salsa, chilled
250 g pot tapenade, chilled

Pre-heat the oven to Gas Mark 5 (190°C, 375°F). Pat the chicken dry inside and out and push the halved garlic head and some of the herbs inside it. Add half of the salt and half the pepper to the cavity. Drizzle the oil or rub the butter over the bird and scatter over the rest of the salt and pepper. Set the bird on half the remaining herbs in an ovenproof casserole and cook for 1½ hours. Uncover and brown for a further 20-30 minutes. Place the rest of the herbs around and inside the bird. Pack up the cooked chicken and carve it at the picnic, serving it with the flatbreads and chilled accompaniments so that your guests can create their own wrap combinations.

SEPTEMBER 2005
RECIPE CLARE FERGUSON
PHOTOGRAPH TARA FISHER