Roasted chicken with vegetables

Ingredients

1 large onion
2 carrots
2 sticks celery
1 bulb garlic
4 tbs olive oil
1000g free-range or organic chicken
1 tsp coarse sea salt
1 tsp black pepper
1 lemon
1 small bunch fresh thyme, rosemary, and sage

Preparation

1
Wash and roughly chop the vegetables, without peeling them; break the garlic bulb into cloves, leaving them unpeeled.
2
Place all the vegetables and garlic into the middle of a roasting tray and drizzle with 2 tabelspoons of olive oil.
3
Drizzle the chicken with the remaining olive oil and season with salt and pepper, rubbing it all over the bird.
4
Carefully prick the lemon all over, using the tip of a sharp knife.
5
Put the lemon inside the chicken's cavity, with the bunch of herbs.
6
Place the chicken on top of the vegetables in the roasting tray and put it into the preheated (240°C) oven.
7
Turn the heat down immediately to 200°C and cook the chicken for 1 hour and 20 minutes
8
Baste the chicken halfway through cooking and if the vegetables seem dry, add a splash of water to the tray to prevent burning.
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.
10
Take out the lemon and herbs from the chicken's cavity, carve and serve with roasted vegetables.

About

Succulent, aromatic and so delicious.

Yield:

6 servings

Added:

January 16, 2013

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