Roasted chicken with vegetables
By: Easy cook - Lak...
Published: Wednesday, January 16, 2013 - 6:48am

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.