I love to roast a free range chicken on a Sunday, we enjoy it, we then have some variation of the left over's in a curry or a chicken salad and I make chicken broth from the bones.
The best part? It is the EASIEST thing to make. I pop it in the oven then go and walk my dogs, when I come back the smells are amazing and I've worked up an appetite!
- Whole Free range chicken
- 2 medium onions
- 2 carrots
- 2 sticks celery
- 1 bulb garlic
- Olive oil
- Sea salt
- Freshly ground black pepper
- 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
Preheat your oven to 240°C/475°F/gas 9. There’s no need to peel the vegetables – just wash and roughly chop them.
Put the vegetables and garlic into a large roasting tray and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over. place the herbs inside the chicken and around the vegetables also.
Optional- rub a bit of honey or lemon juice on the bird.
Turn the heat down to 200°C/400°F/gas 6 and place the chicken on top of the vegetables in the roasting tray and put it into the oven. Cook the chicken for 1 hour and 20 minutes or until the juices run clear. The vegetables will be full of juicy flavour and you can make mashed potato or roast potato to go with it.
Use the juices of the chicken and a little bit of the roasted vegetables left in the roasting tin to make the gravy- whizz it up add a splash of hot water if necessary et voila.
Serve the chicken and roasted vegetables with some lightly fried green beans.