Makes for a nice moist chicken. Next time I make this I will be tossing the vegetables in a bit of olive oil to improve the results, so the instructions below will reflect that.
1 whole chicken
salt and pepper
3-4 small onions
4 cloves of garlic
* olive oil.
1. Pre-heat the oven to 425F.
Take the chicken out of the fridge and pat it dry with paper towels. Season generously with salt and pepper on all sides then let the salt sinkin in for at least 30 minutes,
2. During that time, roughly slice the onions and quarter the garlic cloves.
3. Peel the potatoes and cut into wedges. Add to the onions and garlic.
* At this point toss the whole lot with a bit of olive oil.
4. Wash your aromatics. There’s no set quantites for the herbs, but be careful, the rosemary can be overpowering. If your chicken is large, slice all around the lemon to let the juices weep out. If the bird is smaller, cut the lemon into quarter. Stuff the herbs and lemon into the chicken’s cavity.
5. Transfer the chicken to a roasting pan. nestle the vegetables around it. Add about 1 spring’s worth of rosemary leaves, a few springs of thyme and a few leaves of sage roughly chopped.
6. Put in the oven for 1h15 minutes.
7. Remove the chicken and cover with foil to let it rest. Put the vegetables in the oven for a further 15 minutes.
8. Carve the chicken and serve with the roasted onions and potatoes.