Roasted chicken with vegetables
Total Steps
10
Ingredients
10
Tools Needed
1
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Easy Cook - Laka kuharicaIngredients
- 1 large onion
- 2 carrots
- 2 sticks celery
- 1 bulb garlic
- 4 tablespoons olive oil
- 1000 grams free-range or organic chicken
- 1 teaspoon coarse sea salt
- 1 teaspoon black pepper
- 1 lemon
- 1 small bunch fresh thyme, rosemary, and sage
Instructions
Step 1
Wash and roughly chop the vegetables, without peeling them; break the garlic bulb into cloves, leaving them unpeeled.
Step 2
Place all the vegetables and garlic into the middle of a roasting tray and drizzle with 2 tabelspoons of olive oil.
Step 3
Drizzle the chicken with the remaining olive oil and season with salt and pepper, rubbing it all over the bird.
Step 4
Carefully prick the lemon all over, using the tip of a sharp knife.
Step 5
Put the lemon inside the chicken's cavity, with the bunch of herbs.
Step 6
Place the chicken on top of the vegetables in the roasting tray and put it into the preheated (240°C) oven.
Step 7
Turn the heat down immediately to 200°C and cook the chicken for 1 hour and 20 minutes
Step 8
Baste the chicken halfway through cooking and if the vegetables seem dry, add a splash of water to the tray to prevent burning.
Step 9
When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes. Cover it with a layer of tinfoil and a tea towel and put aside.
Step 10
Take out the lemon and herbs from the chicken's cavity, carve and serve with roasted vegetables.