Ingredients :
- 500 g (1 lb) carrots
- 600 g (1 1/4 lb) potatoes
- 1 head garlic
- 5 sprigs fresh rosemary
- olive oil
- 1.6 kg (3 1/2 lb) whole free-range chicken
- 1 lemon
- 5 sprigs fresh thyme
Method :
- Preheat the oven to 220°C/425°F/gas 7.
- Scrub, trim and halve the carrots lengthways.
- Scrub, peel and halve the potatoes, quartering any larger ones.
- Add to a large roasting tray.
- Break the garlic bulb into cloves, leaving them unpeeled.
- Then lightly crush with the at side of a knife.
- Pick the rosemary leaves, discarding the stalks.
- Add the garlic and rosemary leaves to the tray.
- Drizzle with oil...
- Season with sea salt and black pepper...
- Then toss well and spread out in an even layer.
- Rub the chicken all over with a pinch of salt and pepper....
- And a drizzle of oil.
- Stuff the chicken cavity with the whole lemon...
- And the thyme sprigs.
- Place the chicken in the tray, on top of the vegetables.
- Reduce the oven temperature to 200oC/400oF/gas 6, then add the chicken and roast for 45 minutes.
- Carefully remove the tray from the oven, use tongs to turn the vegetables over...
- Then spoon any juices from the tray over the chicken.
- Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through.
- To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.
- Once cooked, transfer the chicken to a board...
- And return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
- Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
- Using a sharp carving knife, carve up the chicken.
- Serve with the roasted veg. Delicious with a green salad on the side.
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