What you'll need: 1 whole chicken, 1.6 kg (or thereabouts - adjust cooking time accordingly) 2 sticks of celery 2 carrots 2 medium onions 1 garlic bulb Olive oil 1 bunch of fresh mixed herbs - bay, rosemary, thyme and sage 1 lemon Method First Preheat your oven to
What you'll need:
- 1 whole chicken, 1.6 kg (or thereabouts - adjust cooking time accordingly)
- 2 sticks of celery
- 2 carrots
- 2 medium onions
- 1 garlic bulb
- Olive oil
- 1 bunch of fresh mixed herbs - bay, rosemary, thyme and sage
- 1 lemon
Preheat your oven to 240C, and remove chicken from the fridge for at least thirty minutes to allow it come to room temperature.
Wash and chop your vegetables - you won’t need to peel them or be very meticulous here - and place them on a large roasting tray, drizzled with olive oil.
Season your bird with salt and pepper, and drizzle with olive oil. Give it a bit of a massage, rubbing it all into the skin. Prick your lemon with a knife all over, and put it into the chicken’s cavity, before placing the chicken on top of the vegetables.
Turn down the temperature of the oven to 200C, and roast the chicken for an hour and twenty minutes (baste it in the juices after 40 minutes). When cooked, take it out of the oven and allow it to rest for at least fifteen minutes before carving. Serve with roast potatoes, vegetables and gravy - delicious!
There you have it -- a perfect recipe for Roast Chicken! Delicious!
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