Roast Chicken recipe
INGREDIENTS
w 1 whole chicken with skin
w Salt
w Freshly ground black pepper
w 1 large bunch fresh thyme
w 1 lemon (halved)
w 1 head garlic, cut in half
w 2 tbsp (¼ stick) butter (melted)
w 1 large yellow onion (thickly sliced)
w 4 carrots cut into 2-inch chunks
w 1 bulb fennel, tops removed, and cut into wedges
w Olive oil
Method
w Preheat the oven to 1800C.
w Remove the chicken giblets. Rinse chicken inside and out. Remove excess fat and leftover pin feathers and pat outside dry. Liberally salt and pepper the inside.
w Stuff cavity with bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with butter and sprinkle again with salt and pepper.
w Tie legs together with a kitchen string, tuck wing tips under the body of the chicken.
w Place onions, carrots and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme and olive oil. Spread around the bottom of the roasting pan, and place the chicken on top.
w Roast chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh.
w Remove chicken and vegetables onto a platter, and cover with aluminum foil for about 20 minutes
w Slice chicken onto a platter, and serve with vegetables.
Oven roasted vegetables
Oven roasted vegetables
INGREDIENTS
w Vegetables (baby pumpkin, red bell peppers, sweet potato, baby carrot, red onion and baby potatoes).
w Sprigs of thyme and rosemary
w Salt and pepper to taste
w Drizzle of olive oil
Method
w Preheat oven to 475 degrees F (245 degrees C)
w In a large bowl, combine baby pumpkin, red bell peppers, sweet potato, baby carrot and baby potatoes. Separate red onion quarters into pieces, and add to mixture.
w In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper
w Toss with vegetables until they are coated. Spread evenly on a large roasting pan
w Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
