I am definitely not a white meat person, one of the reason is because a lot of times they are not done right. They are usually really dry and tasteless. But when its done right, I don’t really mind it. This roast chicken recipe is simple and will give you a delicious bird that is crisp-skinned and tender-fleshed. The vegetables absorbs all the flavor from the chicken and they are really yummy too! You will be sure to impress your guests with this juicy roast chicken recipe.
Ingredients
For 4 – 6 people
- 4lbs Organic Free Range Whole Chicken
- Salt and Pepper
- 1 lemon, quartered
- 2 stalks celery, cubed
- 1 bunch fresh rosemary
- 3 cloves garlic, minced
- 2 tablespoon olive oil
- 4 – 6 pcs Yukon Gold potatoes, quartered
- 2 pcs Carrots, cubed
- 1 onion, quartered
- 2 pc Broccoli
- 2 – 3 tablespoons olive oil
Instructions
- Season chicken cavity with salt, pepper, minced garlic overnight or for at least 3 – 4 hours.
- Stuff chicken cavity with lemon chunks, celery, carrots and 2 springs of rosemary.
- Pre-heat to 180 degree C. Place chicken (breast-side up) in a large roast pan.
- Brush olive oil over the outside of the chicken. Season liberally all over with salt and pepper.
- Put potatoes, tomatoes, carrots and onions in a large bowl. Add olive oil, salt, pepper and garlic, toss to coat.
- Place the vegetables in the roast pan around the chicken. Tuck the remaining rosemary in the pan with the vegetables.
- Roast the chicken and vegetables in the oven for about 1 hour 30 minutes. Turn up the temperature to 200 degree C towards the last 15 mins to brown the skin.
Notes:
Roast whole (thawed) chicken at 180 degrees C for 20 min per lb, plus an additional 15 mins.
