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Ingredients
- 1 Lemon
- 2 sprigs of rosemary chopped
- 2 sprigs of thyme chopped
- 6-8 cloves of garlic chopped
- 1 tablespoon olive oil
- 1 whole chicken
- 300 g new potatoes
- 1/2 butternut squash
- 2 red onions chopped
- 250 ml white wine
Preparation
Step 1
Preheat oven to 425 degrees.
Using the fine grating side of the grater, finely grate the lemon skin to make lemon zest.
Put the lemon zest into a bowl
Mix the rosemary, 2 cloves of the garlic, salt, pepper and a teaspoon olive oil with the lemon zest
Lift the chicken's skin and rub mixture under the chicken skin
Take the knife and halve the lemon
Put them inside chicken cavity
You can brush olive oil or butter over the chicken, but bear in mind that this will not be as healthy as the original recipe.
Put the roasting tray with the chicken into the preheated oven and roast for 20 minutes
After 20 minutes, turn the oven down to 375 degrees
Roast for another 50 minutes on this setting. If you have a larger bird, you can follow the 20 minutes per pound of chicken plus 20 minutes.
Add the new potatoes and vegetables, sliced onion and garlic cloves into another roasting tray and season to taste with the salt and pepper. You can sprinkle a little olive oil over top.
Roast for an hour.
Remove the chicken and the vegetables from the oven and let them rest for 10 minutes
Empty the roasting tray and pour the meat juices from the roasting tray into a small saucepan.
Add the wine and stir briskly and use as gravy.