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Easy Classic Roast Chicken
21
May
| Prep Time | 10 minutes + 10 minutes resting time |
| Cooking Time | 1 hour and 20 minutes |
| Roasted In | Vitreous Enamel Roaster Large 39cm |
| Serves | 4 |
Ingredients
- 2kg fresh chicken
- 2 onions, cut into wedges
- 2 garlic heads, cut in half horizontally
- 10g thyme (or oregano)
- 1 lemon, quartered
- 2 tablespoons olive oil
- Roasted vegetables, to serve
Step 1
Preheat the oven to 220°C (200°C fan). Wash the chicken thoroughly and pat dry. Place the onions and one of the garlic heads into the centre a large deep roasting tray. Top with half of the thyme. Set aside.
Step 2
2Place the remaining garlic head, lemon and thyme in the cavity of the chicken, squeezing the juice of the lemon on the skin and inside the cavity. Truss the legs with kitchen string and turn the wing tips under the chicken. Place the chicken on top of the vegetables, tucking the vegetables under the chicken to act as a flavour base. Drizzle with the oil, rubbing it all over the chicken. Place in the oven and cook for 1 hour and 20 minutes, turning the dish every 30 minutes to ensure even cooking and colouring. Cook until the skin is golden, and a skewer inserted in the thigh allows the juices to run clear.
Step 3
Remove the chicken to a board and allow to rest for 10 minutes before serving with your favourite roast vegetables.
