- 1.6 kg chicken
- 1 garlic crushed
- olive oil
- sea salt
- freshly ground black pepper
- 1 lemon
- 1 small bunch fresh thyme
Preheat oven to 220°C. Lightly grease a roasting pan. Rinse chicken (including cavity) under cold running water. Pat-dry with paper towels. Season cavity with salt and pepper.Break the garlic bulb into cloves - leave them unpeeled.
Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin. Place both lemon halves into chicken cavity with thyme and rosemary. Tie legs together with kitchen string.
Place your choice of vegetables along with onions and garlic into the middle of a large roasting tray with some olive oil. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.
Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breast-side up, onto roasting pan in middle of vegetables.
Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes.
Serve with roast vegetables.