Chicken – best ever recipes
2kg/4.5lb organic free range chicken
150ml/2/3 cup extra virgin olive oil
few sprigs of fresh thyme, or 1/2 tsp dried thyme
450g/1 lb. small new potatoes
1 red pepper, seeded and quartered
1 fennel bulb, trimmed and quartered
4 large garlic cloves, unpeeled
coarse salt and ground black pepper
Preheat oven to 200°c/400°f.
Rub the chicken all over with olive oil, season with pepper and place the lemon half inside the bird, with a sprig or two of thyme. Place the chicken breast side down in a large roasting pan and roast for about 30 minutes.
Remove the chicken from the oven, turn right side up and season with salt. Add the potatoes and ensure they are coated by the oil. Continue to roast for another 30 minutes
Add the vegetables and garlic, roll them into the pan juices. Drizzle the vegetables with the remaining olive oil, season and add any remaining thyme.
Continue to roast for another 30 – 50 minutes, basting and turning vegetables occasionally.
Chicken is done if juices run clear when pierced between the thigh and breast, vegetables should be just beginning to brown. Serve the skimmed juices in a gravy boat.