ROAST CHICKEN AND ROOT VEGETABLES
PREP TIME: 20 MINS
(+ 30 MINS STANDING)
COOK TIME: 1 HOURS 45 MINS SERVES 8 (AS A MAIN)
2kg whole free-range chicken
3 Tbsp thyme leaves
3 tsp chopped rosemary
1 Tbsp light margarine
4 cloves garlic, crushed
Freshly ground black pepper 8 (650g) Desiree potatoes,
unpeeled, cut into 2.5cm wedges 3 bunches Dutch (baby) carrots,
scrubbed, halved crossways
2 red onions, cut into thin wedges 1 Tbsp olive oil
6 sprigs thyme and 1 sprig
Extra lemon zest, thyme and
rosemary, to serve (optional)
1 Remove the neck and giblets from chicken cavity. Rinse the chicken (including cavity), then pat dry with paper towels. Remove and discard any excess fat. Let the chicken stand at room temperature for 30 minutes.
2 Place one oven rack in the centre of the oven. Place a second oven rack in the bottom third of the oven. Preheat oven to 200°C (fan-forced). Line a roasting pan with foil or baking paper (this makes the pan easier to clean after) and place a rack inside pan. 3 Remove the zest and squeeze the juice from one of the lemons. Set juice aside. Combine the zest, 1 Tbsp of the thyme, 2 tsp of the rosemary, the margarine and garlic. Slip your fingers under the breast and leg skin to loosen. Rub the herb mixture over the meat. Sprinkle the chicken with pepper. Tie the chicken legs with kitchen twine and tuck wings underneath. Place the chicken, breast-side up, on the rack. Place the pan in the middle of the oven. Roast chicken for 55 minutes.
4 Meanwhile, line a large roasting pan with baking paper. Put potatoes, carrots, onion, oil and remaining thyme leaves and chopped rosemary in lined pan and toss together. Season with pepper. Top with extra thyme and rosemary sprigs.
5 After the chicken has been roasting for 55 minutes, place vegetables on the bottom oven rack. Roast for 25-35 minutes or until the chicken is cooked
(use a meat thermometer and insert into the thickest part of the breast to make sure temperature is 75°C-80°C) or use a fine skewer to pierce the thickest part of chicken (between leg and thigh) and check that juices run clear. Remove chicken from oven. Cover loosely with foil and set aside to rest. While the chicken is resting, roast the vegetables for a further
10-15 minutes, or until tender.
6 To serve, remove and discard skin from chicken. Carve chicken and drizzle with reserved lemon juice. Serve with the roasted vegetables, and extra lemon zest, thyme and rosemary, if using.