- 1 x 1.6kg chicken
- 3 medium onions, roughly chopped
- 4 carrots, roughly chopped
- 2 bulbs of garlic, break bulb into cloves
- olive oil
- 1 lemon
- 1 bunch of fresh herbs – rosemary, thyme, bay leaves
Preheat oven to 200 Degrees Celsius.
Spread onions, carrots and garlic across a medium sized ovenproof tray lined with tinfoil and lightly drizzle some oil.
Drizzle the chicken with oil and season well with sea salt and black pepper, then massage into bird.
Place the chicken on top of the vegetables.
Put small cuts across the entire lemon and place in microwave for 40 seconds to really bring the flavour out.
Place lemon and herbs inside the cavity of chicken so flavour enhances the whole bird.
Place tray in the oven for 1 hour and 20 minutes… Adjust if needed for bigger chickens.
Check the vegetables half way through cooking and toss with a small amount of water if they start to burn.
Once cooked remove from the oven and let sit for 10 minutes before cutting it up.
TOP TIP – This meal is perfect with a few slices of avocado or cheese and some extra steamed vegetables.