Roast chicken is one of the classics, and here is how I make mine - on a bed of Mediterranean vegetables!
Ingredients
- 1 whole chicken (2kg)
- 2 red onions, quartered
- 3 carrots, cut into large chunks
- 2 sticks celery, cut into chunks
- 1 red pepper, cut into large pieces
- 1 x courgette sliced
- 4–6 garlic cloves, smashed
- 1 lemon, halved
- 2–3 sprigs fresh thyme
- 2 tbsp oil
- Salt & black pepper
- 200ml water
Method
- Preheat the oven to 200°C
- Place the onions, carrots, celery, red pepper, courgette red onion and garlic into a large roasting tray. Drizzle with a little oil, season well with salt and pepper and toss together. Spread out evenly to create a trivet.
- Pour 200ml water into the base of the tray around the vegetables.
- Pat the chicken dry. Stuff the cavity with the lemon halves and thyme. Drizzle the skin with oil and season generously with salt and pepper.
- Place the chicken directly on top of the vegetables. Roast uncovered for 1 hour 35–45 minutes (20 minutes per 500g plus 20 minutes extra).
- The chicken is cooked when the juices run clear from the thickest part of the thigh or the internal temperature reaches 75°C.
- Remove from the oven and rest for 15–20 minutes before carving. Leave it sitting on the vegetables while resting.
- Serve with mash, the roasted veggies and some gravy.
