Monday, October 1, 2012

Roast Chicken

Something so simple, yet when done well its simply yum!

I remember seeing Jamie Oliver stuff a chicken with a lemon once so with an oversupply of lemons I decided to brave it.

Preheat oven to 200
1 Free Range chicken (1.2 kg was the one I used)
2 Carrots
1 Onion
1 Clove Garlic
Olive oil
Mixed herbs
1 Lemon

Chop the onions and carrots roughly and put into a roasting pan
Poke the lemon well with a sharp knife. Give it a gentle squeeze and the roll in olive oil and cover with a sprinkle or 2 of dried mixed herbs. Stick the lemon into the cavity of the chicken. Coat the chicken with olive oil and pat some salt and pepper onto the chicken.
Cook uncovered for 30 minutes.
Remove and baste with a little oil and a little more salt/pepper if you like. Also add a cup of water to the carrot/onion mix.
Back in the oven for about 40 minutes.

Remove and serve. We had it with boiled potatoes and a simple tomato/feta salad.

1 comment:

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