Sunday Roast Chicken

Sunday Roast Chicken

2 hours • 4 serves

The ritual that defines the week's end. Golden skin. Lemon and thyme perfume the kitchen. Vegetables caramelise beneath. This is home, plated and shared.

Ingredients

Instructions

  1. Preheat oven to 200°C. Pat chicken completely dry with paper towel.
  2. Stuff cavity with lemon halves, 3 garlic cloves, and thyme sprigs.
  3. Rub butter all over chicken, getting under the breast skin if possible. Season generously with salt and pepper.
  4. Toss potatoes, carrots, onions, and remaining garlic with olive oil, salt, and pepper. Arrange in a large roasting tray.
  5. Place chicken on top of vegetables, breast-side up.
  6. Roast for 1 hour 30 minutes, basting every 30 minutes. Vegetables should be golden and tender.
  7. Check chicken is cooked by piercing the thickest part of the thigh—juices should run clear. Internal temperature should reach 75°C.
  8. Rest chicken for 15 minutes before carving. Serve with roasted vegetables and pan juices.

Nutrition

450
Calories
38g
Protein
25g
Carbs
24g
Fat

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