a small bunch of fresh thyme, rosemary, bay or sage, or a mixture
Instructions
Take chicken out of fridge 30 min before cooking.
Preheat oven to 240 degrees. There's no need to
peel the vegetables, just give them a wash and a
rough chop. Break the garlic bulb into cloves,
leaving them unpeeled. Pile all the veg and
garlic into the middle of a large roasting tray
and drizzle with olive oil. Drizzle the chicken
with olive oil and season well with salt and
pepper, rubbing it all over the bird. Carefully
prick the lemon all over, using the tip of a sharp
knife. Put the lemon inside the chicken's cavity
with the bunch of herbs.
Place chicken on top of the vegetables in the
roasting tray and put it into the preheated oven.
Turn the heat down immediately to 200 degrees and
cook the chicken for 1hr and 20min. If you're
doing roast potatoes and veggies, this is the time
to crack on with them, get them in the oven for
the last 45min of cooking. Baste the chicken
halfway through cooking and if the veg look dry,
add a splash of water to the tray to stop them
burning. When cooked, take the tray out of the
oven and transfer the chicken to a board to rest
for 15 min or so. Cover it with a layer of
tinfoil and a tea towel and put aside. Now is the
time to make your gravy.
Originally Submitted
12/28/2012
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