This roast whole chicken with root vegetable recipe is easy and economical to prepare and provides a hearty and delicious meal for the family. This is ideal for a weekend dinner when you are too lazy or do not have much time to prepare the meal.
The chicken is crispy on the outside, juicy, flavourful and tender inside. Besides saving time, there are good reasons to roast the whole chicken on a bed of carrots, potatoes, celery and onion. The steam from the root vegetable keeps the chicken moist while the juice and oil from the chicken add much flavour to the roasted vegetable.
1 whole chicken (1.5 - 2 kg)
2-3 celery sticks (cut into finger long)
2-3 carrots (skinned and cut diagonally about 2cm thick)
2-3 potatoes (peeled and cut into 2 cm thick)
2 onions (peeled and cut into 1 cm thick)
1 lemon (cut into 1 cm thick with the skin on)
2 bulbs garlic (broken into cloves and peeled)
2-3 sprigs rosemary
Black pepper corn
Olive oil (or melted butter)
30g butter block
Preheat the oven to 240C.
Wash, clean and pat dry the chicken with kitchen towel. Drizzle olive oil (or melted butter) over chicken and season it well by rubbing sea salt and black pepper all over including the inside of the cavity.
Stuff half portion of the peeled garlic cloves, lemon slices, block of butter and rosemary sprig into the cavity.
Pile all the root vegetables and the remaining garlic cloves into the middle of a large roasting tray and drizzle and tossed with olive oil. Place the whole chicken on the bed of vegetable right at the centre of roasting tray.
Put the tray into the oven and immediately reduce the temperature to 200C and roast for 20 minutes. Lower the temperate further to 180C and cook for another hour.
Now place the roasted chicken on a board and let it rest for 10-15 minutes. Transfer the roasted vegetable to serving plates.
Cut the chicken into sections and serve. Or simply tear the chicken apart and enjoy!
Oh and don't forget the bottle of oaked Chardonnay!