Roast Chicken
Prep. : 25 mins
Cook : 50 mins
Total Time :
Cuisine : European
Servings : Makes 1
Whole chicken(with skin)-approx 1200gm
Parboiled baby potatoes (with skin)-400gm
Thick carrot slices – 200gm
Big whole garlic bulb-1
Whole lemon 1
Sea Salt – 1/2 tbsp
Pepper – 1 tsp
Whole Thyme sprigs – a small bunch
For the marination
Extra Virgin Olive oil-1/4cup
Butter (at room temperature)-1/4cup
Finely chopped garlic-4tbsp
Thyme leaves – a few sprigs
Salt & pepper to taste
English mustard sauce -1/2 tbsp
Lemon juice of one lemon
- For the marination, in a bowl, add olive oil & butter, mix them well. Now add finely chopped garlic, thyme, salt, black pepper, mustard sauce, lemon juice. Stir it together.
- Take a baking pan, place whole chicken in it, then sprinkle some sea salt & crushed pepper on the chicken & rub it all over it.
- Now gently massage the chicken with half the marination all over including the cavities & below the skin making sure you dont tear the skin.
- Poke a lemon with a fork or knife & along with some thyme sprigs, place inside the cavity of the chicken.
- Add baby potatoes, carrots slices & a big garlic bulb into the remaining marination, toss well & add into the same baking pan.Put all the veggies around & under the chicken. Tie the chicken legs with a thread.
- Preheat oven at 200°C
- Roast the chicken in the oven at 200°C for 10 minutes.
- Then reduce the temperature to 180°C and bake it for another 25-35minutes.
- To check if the chicken is done, pierce at the thickest part of the thigh and if clear juices flow out, you know the chicken is done.
- Rest the chicken for at least 10-15 minutes before carving it. Pour the leftover juices in the pan into a sauceboat & serve along with roast chicken.
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