This herb roasted chicken is a keeper and I forsee roasting this chicken again and again. Next time, I’ll throw in some garlic cloves so that I will have roasted garlic too. Now, how yummy is that!
– 1 whole chicken- 1 tablespoon chopped fresh rosemary- 1 tablespoon chopped fresh thyme- 1 tablespoon sea salt- 1 teaspoon black pepper- Juice from 1/2 lemon- 3 tablespoons olive oil- 1 whole lemon, cut into 2- 5 cloves garlic- 1 big onion, thickly sliced- 1 medium sized carrot, peeled and thickly sliced
Method :1. Clean chicken and pat dry. Set aside.2. In a bowl, mix rosemary, thyme, salt, pepper, lemon juice and olive oil.3. Rub the mixture all over the chicken, including the cavity. You can roast the chicken straight away but I prefer to let the chicken marinate for a few hours or overnight.4. Arrange the sliced onions and carrots in the middle of a lined baking pan.5. Stuff the cavity of the chicken with lemon and garlic6. Place chicken on top of the carrots and onions and roast at 180C for 1 hour to 1 hour 20 minutes or until the chicken is browned and fully cooked.
Note : After 45 minutes, I basted the chicken with the pan juices every 15 minutes or so.
– 6 chat potatoes, peeled and cut into 2 each (or any potato that you usually use)- 1 teaspoon sea salt (or to taste)- 5 cloves garlic, finely minced (I crushed mine using a garlic press)- 1/2 teaspoon dried roasemary- 1/2 teaspoon dried thyme- 1/2 teaspoon dried parsley- 1 tablespoon olive oil- some black pepper
1. In a bowl, mix salt, garlic, dried herbs, olive oil and pepper.2. Add the potatoes and toss to coat.3. Arrange the potatoes around the chicken (if roasting together with chicken) to roast for 1 hour or until browned and tender.