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Simple Roasted Chicken
...in your mind.
Simple Roasted Chicken

Simple Roasted Chicken

Makes one A simple roast chicken is one of the great joys in life - and the perfect day to make one (or two) is a Sunday. Because then you have leftovers to use in so many ways all week.

Ingredients

  • 1 roasting chicken
  • 2 medium onions
  • 2 carrots
  • 2 sticks celery
  • 1 whole head garlic, cloves peeled
  • Olive oil
  • Kosher salt & fresh ground black pepper
  • 1 large bunch fresh thyme
  • 1 lemon, halved

Directions

  1. Remove chicken from fridge about 45 minutes before cooking - dry inside & out really well with paper towels
  2. Preheat oven to 475
  3. Roughly chop onions, carrots & celery - add garlic and most of the thyme and put on the bottom of a roasting pan - drizzle with olive oil
  4. Drizzle the chicken with olive oil and season really well with salt and pepper, rubbing it all over
  5. Put both halves of lemon inside the chicken along with remaining thyme
  6. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken - place chicken on top of the vegetables
  7. Put chicken into the preheated oven and immediately turn down to 400
  8. Cook the chicken about an hour and 15 minutes
  9. Baste chicken halfway through and if the vegetables look a little dry, add some chicken stock or broth to the pan
  10. When done, remove chicken and place on a cutting board loosely covered with foil for 15 minutes
  11. Carve and enjoy
Simple Roasted Chicken

Simple Roasted Chicken

Makes one A simple roast chicken is one of the great joys in life - and the perfect day to make one (or two) is a Sunday. Because then you have leftovers to use in so many ways all week.

Ingredients

  • 1 roasting chicken
  • 2 medium onions
  • 2 carrots
  • 2 sticks celery
  • 1 whole head garlic, cloves peeled
  • Olive oil
  • Kosher salt & fresh ground black pepper
  • 1 large bunch fresh thyme
  • 1 lemon, halved

Directions

  1. Remove chicken from fridge about 45 minutes before cooking - dry inside & out really well with paper towels
  2. Preheat oven to 475
  3. Roughly chop onions, carrots & celery - add garlic and most of the thyme and put on the bottom of a roasting pan - drizzle with olive oil
  4. Drizzle the chicken with olive oil and season really well with salt and pepper, rubbing it all over
  5. Put both halves of lemon inside the chicken along with remaining thyme
  6. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken - place chicken on top of the vegetables
  7. Put chicken into the preheated oven and immediately turn down to 400
  8. Cook the chicken about an hour and 15 minutes
  9. Baste chicken halfway through and if the vegetables look a little dry, add some chicken stock or broth to the pan
  10. When done, remove chicken and place on a cutting board loosely covered with foil for 15 minutes
  11. Carve and enjoy