Roast Chicken Recipe

Inspired by Fallow

Time1h 30m

Serves4

With seasonal vegetables

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Ingredients

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Main Ingredients

1 each Whole chicken

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

4 cloves Garlic cloves

2 tbs Fresh thyme

1 each Lemon

Seasonal Vegetables

3 each Carrots

2 each Parsnips

8.82 oz (250 g) Brussels sprouts

1 each Red onion

Method

Preparation

Preheat Oven

Preheat your oven to 200°C (400°F).

Prepare the Chicken

Pat the whole chicken dry with paper towels. Rub olive oil all over the chicken, ensuring it's well coated. Season the chicken generously with salt and black pepper, both inside and out.

Stuff the Chicken

Peel and crush the garlic cloves. Place the crushed garlic, fresh thyme, and lemon (cut into halves) inside the cavity of the chicken.

Vegetable Preparation

Prepare the Vegetables

Peel and cut the carrots and parsnips into large chunks. Trim the Brussels sprouts and cut the red onion into wedges.

Season the Vegetables

In a large bowl, combine the prepared vegetables. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

Roasting

Roast the Chicken

Place the chicken in a roasting pan. Arrange the seasoned vegetables around the chicken. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken is golden brown and the internal temperature reaches 75°C (165°F).

Rest the Chicken

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.