Roast Chicken with Vegetables

Roast Chicken is one of the very first few dishes we made together. Back then, we used to be able to get corn fed chicken, when beautifully roasted in oven, produces such tender and juicy meat texture. When corn fed chicken is completely omitted from the local market, we opt for the next best choice - free range chicken!

Mr T's papas happens to grow many fresh herbs in his garden. We harvested some for the chicken last night. Lemon thyme usually is the best company to roast chicken. However, this time we used thyme instead. It is still equally aromatic!

Mr T and his fresh herbs in a garden pot



Roast Chicken with Vegetables

1 free range chicken
1 bunch thyme
1 lemon
1 garlic
1 bunch Spanish carrots
3-4 kipfler potatoes
3-4 French shallots
Sprinkle of sea salt
Sprinkle of black pepper
Sprinkle of mixed herbs
Butter (or olive oil)

1 Preheat oven at 200C
2 Rinse chicken thoroughly
3 Prepare a tray with a roasting rack.

On the tray:

4 Place the cut potatoes, carrots and French shallots.
5 Brush the surface with some olive oil.
6 Sprinkle with sea salt, pepper and mixed herbs.
7 Add a little water to keep moist.

On the roasting rack:

8 Place the chicken.
9 Puncture a few holes on lemon skin (to release aroma).
10 Insert the lemon, garlic and thyme into the core.
11 Rub the butter onto chicken skin.
12 Sprinkle sea salt, pepper and mixed herbs all over.
13 Roast for an hour to one and a half hours, or until juice runs clear when pierced.
14 Constantly brush skin with butter every 40 minutes.

Some of the very original roast chickens we made in the past