If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
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
Remove chicken from fridge about 45 minutes before cooking - dry inside & out really well with paper towels
Preheat oven to 475
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
Drizzle the chicken with olive oil and season really well with salt and pepper, rubbing it all over
Put both halves of lemon inside the chicken along with remaining thyme
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
Put chicken into the preheated oven and immediately turn down to 400
Cook the chicken about an hour and 15 minutes
Baste chicken halfway through and if the vegetables look a little dry, add some chicken stock or broth to the pan
When done, remove chicken and place on a cutting board loosely covered with foil for 15 minutes
