small bunch fresh thyme, rosemary, bay or sage or mixture.
Instructions
Take chicken out of the fridge 30 minutes before it goes in the oven.
Preheat oven 475.
No need to peel vegetables - just wash and roughly chop. Break garlic bulp into cloves, leaving them unpeeled. Pile veggies and garlic into middle of large roasting tray and drizzle well with oil.
Drizzle chick with olive oil and season well with salt and pepper, rubbing it all over bird. Carefully prick the lemon all over, using the tip of a sharp knife and microwave lemon 40 seconds to bring out flavor. Put lemon inside chicken with herbs.
Place the chicken on top of veggies and put into preheated oven. Turn oven down to 400 F and cook 1 hour 20 minutes. Add pototoes for the last 45 minutes of cooking. Baste chicken half way through. If vegs look dry, splash with water.
When cooked, take out of oven and transfer chick to a board to rest 15 min. Cover with tin foil and put aside.
Originally Submitted
3/28/2010
0 Out of 5 from
0 reviews
You can add this Roast Chicken recipe to your own private DesktopCookbook.
