Roast chicken

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

1 whole chicken

150g unsalted butter, room temperature

1 lemon

2 cloves garlic, grated

salt and pepper

small bunch thyme, picked and chopped

2 tbsp olive oil

Potatoes

Carrots

Onions

Pumpkin

Sweet potato

Broccoli

Directions

Preheat your oven to 200°C

Toss root vegetables with some salt, oil, pepper and any herbs handy (oregano, thyme, rosemary, onion powder, garlic powder, paprika).

In a bowl, mix the room temperature butter with the lemon zest, grated garlic, a pinch of salt and pepper, and the chopped thyme. Set aside.

Optional: Remove the wishbone from the front of the chicken by carefully scraping down each side of the bone, then using your index finger and thumb to pull it out, trying to keep it whole.

Using your fingers, gently lift the skin from the chicken breasts, working your way to the top. Spread the butter mixture evenly under the skin, covering the breasts.

Cut the lemon in half and place both halves inside the chicken cavity along with any leftover thyme.

Tie the legs of the chicken together with butcher’s twine (trussing). Rub the chicken all over with olive oil and season the outside generously with salt and pepper.

Place chicken on top of a few onions and carrots in a baking dish (Veg just for gravy, leave rest for eating).

Place the chicken in the oven to roast. Begin checking the temperature after 40 minutes. A small bird will take about 45-50 minutes, while a larger chicken may take 1 hour to 1 hour 10 minutes. You're aiming for an internal temperature of 70°C in the thickest part of the leg. Resting the chicken will allow the temperature to rise to 74°C due to carryover cooking.

Place leftover veg on tray with plenty of space, and place in oven on another rack.

Once cooked, let the chicken rest for 15 minutes before carving.

Prepare broccoli or any steamed veggies if using.

Enjoy!

Nutrition

• Serving Size: 4