Pot-roast cider chicken with creamy onions and gem lettuce

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Put the chicken in a large casserole, pour over the cider and stir in the onions and thyme. Season, cover and roast for 45 minutes.
2. Uncover the chicken and roast for a further 45 minutes, until golden on top and cooked through. Transfer the bird to a plate to rest for 5 minutes.
3. Put the casserole on the hob over a low heat and pour in the cream to warm through. Add the lettuce, cover and cook gently for 3-4 minutes, until the lettuce is tender. Season to taste.
4. Carve the chicken and serve with the lettuce, pan juices and some mashed potatoes.