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Chicken Recipe

   
 

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     Chicken

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 approx. 1.6kg chicken, free range, organic
2 medium onions
2 carrots
2 sticks celery
1 bulb of garlic
olive oil
sea salt and fresh pepper
1 lemon
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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