Inspired recipes: Whole roasted chicken01 Jan 0001
SERVES 4. PREP TIME – 30 MINUTES. COOKING TIME – 1 HOUR, 35 MINUTES.
1.5 kg chicken
2 medium onions, chopped
2 carrots, chopped
2 celery sticks, chopped
1 bulb of garlic, broken into unpeeled cloves
Freshly ground black pepper
1 small mixed bunch of fresh thyme and rosemary
Let's Get Cooking
Preheat oven to 240°C and remove chicken from refrigerator 30 minutes prior to cooking.
Place the vegetables 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. Put the lemon inside the chicken’s cavity, with the bunch of herbs. Place the chicken on top of the vegetables in the roasting tray and place into the preheated oven.
Turn the heat down immediately to 200°C and cook the chicken for 1 hour and 20 minutes. Baste the chicken halfway through cooking with its own juice and add a splash of water to the tray to keep the vegetables moist.
Take the chicken out of the oven and transfer to dish. Cover with foil and rest for 15 minutes.
Foodies note: While the chicken is resting, some juices will settle in the dish. These are perfect for making your gravy