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Lemon Herb Roast Whole Chicken with Pan Vegetables
A classic roast chicken with crisp skin, tender meat and vegetables that cook in all the good juices.
INGREDIENTS
1 Whole Chicken from The Butcher’s Block, about 1.5 to 2 kilograms
1 lemon, halved
4 cloves garlic, lightly crushed
A small handful fresh herbs, such as thyme, rosemary or parsley
2 tablespoons olive oil or melted butter
1 teaspoon salt
1 large onion, cut into wedges
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INSTRUCTIONS
Heat the oven to 375°F.
Pat the chicken dry with a paper towel. Season the cavity with a pinch of salt, then tuck in the lemon halves, garlic and herbs.
Place the chicken in a roasting pan. Rub the skin with olive oil or butter and season all over with salt and pepper.
Toss the potatoes, carrots and onion with a little extra oil, salt and pepper. Spread them around the chicken in the tray.
Roast for 1 hour 15 to 1 hour 30, depending on the size of the bird. Baste the chicken once or twice with the pan juices.
