Lemon roast chicken with peppers

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Put a 1.8-2kg whole free-range chicken, jointed into 8 pieces, in a large roasting tin with 2 tbsp olive oil, 1 garlic bulb, cloves separated but not peeled, 1 red and 1 yellow pepper, deseeded and sliced, the zest and juice of 1 lemon and 2 fresh rosemary sprigs.
2. Add a splash of white wine and 100ml chicken stock, season and roast for 30-35 minutes, until cooked.
3. Set aside 110g chicken meat for the tart and serve the rest with mash and steamed greens.