This roast chicken is a great one-pot recipe. Preparation is very simple and it frees up my time while it sits in the oven, roasting for 1 hour. This recipe can be adapted by adding lemon or pineapple slices on top of the chicken.
-1.25 kg whole chicken
-4 potatoes
-2 carrots
-1 small onion
-2 cloves of garlic
-2 tablespoons of olive oil
-2 tablespoons of Herbes de Provence
-Salt & pepper
Instructions:
-Peel and chop up the potatoes, carrots and onion. -Chop up the garlic.
-In a roasting dish, line the bottom with parchment paper.
-Place the chopped vegetables in the roasting dish, coat with olive oil and sprinkle with Herbes de Provence, salt and pepper.
-Place the chopped vegetables in the roasting dish, coat with olive oil and sprinkle with Herbes de Provence, salt and pepper.
-Place the chicken on top of the vegetables. Coat with some olive oil and sprinkle with Herbes de Provence, salt and pepper.
-Roast in the oven at 200 degrees C for 1 hour. After 45 minutes, turn the chicken over and with a knife poke some holes at the bottom of the chicken so that the juices soak into the vegetables.
-For the last 15 minutes of roasting, sprinkle the juice of 1/2 a lemon on top of the chicken.
-I had some fresh rosemary in my garden, so I put a few sprigs on top of the veggies before roasting.
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