Chicken on its own is an excellent low-calorie and low-fat source of high-quality protein that provides important nutrients our bodies need. It is also extremely cost effective and is extremely easy to prepare and eat. And best of all, there are few foods more satisfying than a well roasted chicken. So why not keep it simple and treat yourself to this easy- to- make yet delicious dish.
Ingredients
- 1.6 kg fresh chicken
- Kosher salt
- Freshly ground black pepper
- 1 large yellow onion
- 2 carrots
- 2 sticks of celery
- 1 bulb of garlic
- 1 bulb of fennel
- 2 tablespoons (1/4 stick) butter, melted
- olive oil
- 1 lemon
- 1 bunch of mixed fresh herbs including thyme, rosemary, bay
Preparation
Step 1: Remove the chicken from the fridge at least 30 minutes before you want to begin cooking to let it come up to room temperature.
Step 2: You can use this time to prep it for cooking by removing any excess fat and leftover pin feathers, rinsing it inside and out, and patting the outside till dry.
Step 3: You can now preheat the oven to 240°C
Step 4: Wash and roughly chop the vegetables. Break the garlic bulb into cloves and leave them unpeeled.
Step 5: Pile all the vegetables, together with some of the garlic and some thyme into the middle of a large roasting pan, sprinkle it with some olive oil, and toss it with some salt and pepper
Step 6: Spread the mixture around the bottom of the roasting pan evenly.
Step 7: Drizzle the chicken with oil and liberally rub salt and pepper all over the bird.
Step 8: Carefully prick the lemon all over, using the tip of a sharp knife, and place it into a microwave for about 40 seconds.
Step 9: Place the lemon together with the remaining herbs and garlic inside the cavity of the chicken.
Step 10: Brush the outside of the chicken with the butter and sprinkle it once again with some salt and pepper when done.
Step 11: Tie the legs together and place the chicken into the baking tray on top of the vegetables, tucking the wing tips under the body when doing so
Step 12: Turn the heat of the oven down to 200°C and immediately place the tray in the oven and cook for 1 hour 20 minutes
Step 13: Baste the chicken halfway through cooking. If the vegetables look dry, splash some water on them to prevent them from burning.
Step 14: Once sufficiently cooked, remove the chicken and vegetables to a platter and cover with aluminium foil for about 20 minutes.
Step 15: Slice the roast chicken onto a platter and serve it with the vegetables, together with any gravy or sides of your choice, if you so wish.