Lemon Herb Roasted Chicken with Vegetables
Servings: 4
Ingredients
- Whole chicken about 1.5 – 2kg
- 4-6 x Potatoes peeled and cut into chunks (4 large or 6 smaller)
- 3 x Carrots peeled and cut into chunks
- 1 x onion cut into wedges
- 6 x Garlic cloves peeled
- Fresh thyme grow your own
- Fresh rosemary grow your own, or borrow from the neighbourhood bush
- Lemon sliced
- Olive oil
- Salt and pepper
Instructions
- Preheat the oven to 200°C.
- Pat the chicken dry and season the cavity with salt and pepper.
- Stuff the cavity with lemon slices, fresh thyme, and rosemary.
- Tie the legs together with kitchen twine.
- Place the chicken in a roasting pan.
- Toss potatoes, carrots, red onion, and garlic with olive oil, salt, and pepper in a bowl.
- Arrange the vegetables around the chicken in the roasting pan.
- Drizzle the chicken and vegetables with a bit more olive oil. Season with salt and pepper
- Roast in the oven for about 1 ½ hours or until the chicken is golden brown and the juices run clear. (use a thermometer)
- Baste the chicken with its juices halfway through the cooking time.
- Let the chicken rest for 10 minutes before carving.
- Serve the roasted chicken with the vegetables.