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Add a photoSucculent, aromatic and so delicious.
Ingredients
- 1 large onion
- 2 carrots
- 2 sticks celery
- 1 bulb garlic
- 4 tbs olive oil
- 1000g free-range or organic chicken
- 1 tsp coarse sea salt
- 1 tsp black pepper
- 1 lemon
- 1 small bunch fresh thyme, rosemary, and sage
Directions
- Wash and roughly chop the vegetables, without peeling them; break the garlic bulb into cloves, leaving them unpeeled. Place all the vegetables and garlic into the middle of a roasting tray and drizzle with 2 tabelspoons of olive oil.
- Drizzle the chicken with the remaining olive oil and season with salt and pepper, rubbing it all over the bird.
- Carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chicken's cavity, with the bunch of herbs.
- Place the chicken on top of the vegetables in the roasting tray and put it into the preheated (240°C) oven. Turn the heat down immediately to 200°C and cook the chicken for 1 hour and 20 minutes
- Baste the chicken halfway through cooking and if the vegetables seem dry, add a splash of water to the tray to prevent burning.
- When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes. Cover it with a layer of tinfoil and a tea towel and put aside.
- Take out the lemon and herbs from the chicken's cavity, carve and serve with roasted vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 6 servings | |
| Calories 348 | |
| Calories from Fat 235 | 68% |
| Total Fat 26.25g | 33% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 491mg | 20% |
| Potassium 374mg | 11% |
| Total Carbs 5.96g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.16g | 1% |
| Protein 21.91g | 35% |
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