Roast Chicken (Sarah’s Day)

Updated at: Tue, 03 Oct 2023 04:52:33 GMT

Step 1

Wash and finely slice the parsley. Mince garlic. In a bowl add chopped parsley, olive oil, sea salt, garlic, zest and juice 1 lemon.

Step 2

Wash the chicken and pat dry. With your hands scour the chicken skin and breast underneath the skin. Rub oil over the chicken.

Step 3

Push the herb mixture into the chicken, under the skin and rub all over. Stuff the chicken with 4 lemon halves.

Step 4

Season potato, carrot and onion in salt pepper and oil, toss in together in a bowl. Place potatoes, carrot and onion in tray. Place the chicken on wire tray above the vegetables. The chicken juices will fall on top of the vegetables as it cooks.

Step 5

Cook chicken at 200 degrees Celsius for 20minutes per 500grams.

Step 6

Once chicken has reached 65 degrees internally (nearly cooked), remove from the oven and wrap in foil to rest and finish cooking. Remove wire tray. Turn oven up to 220 degrees. Remove all juices and liquid form the tray and drain into a stove pot. Once liquid is removed return vegetables to oven to brown and crisp.

Step 7

Add one tablespoon of cornflour to pot with juices and whisk. On a high heat on the stove continue to whisk until it thicken. This happens very quickly so watch it carefully. Serve as a gravy at the end.

Step 8

Once vegetables have browned and crisped, remove form the oven (approx 15 min). Serve chicken, vegetable and gravy together with choice of green steamed vegetables.

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