One bird, one pan, one delicious roast dinner.
INGREDIENTS
1 whole chicken
Salt and milled pepper
1 lemon, halved
1 head garlic, cloves peeled
¼ cup (60ml) olive oil
1 packet (500g) baby potatoes, halved
3 stalks vine tomatoes1 red onion, cut into wedges
Rocket, for serving
METHOD
Preheat oven to 200°C.
Remove giblets from cavity of chicken, then rinse bird and dry.
Place chicken in a roasting pan.
Season cavity with salt and pepper and stuff with lemon halves and 5 garlic cloves.
Rub chicken with half the oil and season.
Toss potatoes in remaining oil and add to roasting pan.
Roast for 1 hour.
Add tomatoes, remaining garlic cloves and onion to roasting pan and roast for 30 minutes, or until chicken is tender, skin is crispy and tomatoes are blistered.
Sprinkle with rocket and serve.
Cook’s note: No meat thermometer? No problem! Insert a knife into the thigh on the underside. If juices run clear (as opposed to cloudy, pink or not at all), your bird is cooked. Alternatively, wiggle the joints – if they’re loose, your bird is cooked.
