Classic Roast Chicken
Serves 4 | Preparation Time: 15 mins | Cooking Time: 90 mins
1 fresh whole chicken (2-3kg)
6 bay leaves
rosemary, broken into sprigs
2 whole garlic heads, cut across the middle
1.5 kg potatoes, peeled and quartered
2 Tbsp sunflower, vegetable or mild olive oil
50g butter, very soft
- Preheat oven to 190°C or 170°C if fan-forced.
- Halve the lemons and prick one half all over with a knife. Cut the rest into wedges and set aside. Put the lemon half inside the cavity with a bay leaf, a few sprigs of rosemary and 1/2 head of garlic.
- Tip the potatoes and remaining garlic into the roasting pan, toss with the oil and season.
- Push the potatoes to the edges and sit the chicken in the middle. Brush butter all over the breasts and legs with a pastry brush. Season and make sure the potatoes are evenly spaced around the tin.
- Roast in the centre of the oven for 1 hour 10 minutes, brushing twice with more butter during cooking. To check that it's cooked, push a skewer through the thickest part of the thigh. The juices will run clear when ready.
- Lift the roast out of the pan and sit it on either a board or serving platter. Cover with foil and rest, as this will give a juicier chicken.
- To crisp and add flavour to the potatoes, turn oven up to 220°C or 200°C if fan-forced and put the shelf up one rung. Toss potatoes, remaining herbs and lemon wedges in the pan juices, then roast for 15-20 minutes, turning once until crisp. Serve your roast with simple vegetables like carrots.