Herb Crusted Roast Chicken
This will become your 'go to' meal when you are short for time and needing to prepare dinner quickly. It has all the veg and protein you need in the one dish. The vegetables I have chosen were based around what was in season at this time of the year and therefore most flavoursome, this is obviously an easy thing to adapt to suit what your family enjoys or what you have left in the fridge.
1.8kg Roaster chicken
1 tablespoon olive oil
1 garlic clove, crushed
1-2 tablespoons mixed fresh herbs (I like to use rosemary and thyme), finely chopped
1 lemon, halved
1 brown onion, halved
2 tablespoons olive oil
3 garlic cloves, crushed
2 leeks, white part only sliced
2 fennel bulbs, sliced
3 red onions, sliced
2 bunches Dutch baby carrots, trimmed and scrubbed
salt and pepper to taste
Preheat oven to 180 degrees.
Slice and prepare all your vegetables and place them at the bottom of a roasting pan. Drizzle the olive oil over the vegetables, add the garlic and season them to taste.
Prepare your chicken by combining the herbs, garlic and olive oil and set aside. Place the lemon and brown onion in the cavity of the chicken and then rub the herb mixture all over the chicken, massaging it in well. Sprinkle a little salt on top.
Place the chicken on top of the vegetables and then bake in the oven for 90 minutes (60 minutes covered, 30 minutes uncovered) until the chicken is cooked through and has a nice brown colour.