Roast chicken

By Faeza
16 September 2016


¦ 1,5kg to 2kg whole chicken

¦ salt and fresh ground pepper

¦ 45ml (3 tablespoons) each

finely chopped fresh basil, parsley

and oregano

¦ 65ml (¼ cup) olive oil

¦ 1 lemon, sliced

¦ 4 bay leaves

¦ 2 sprigs fresh rosemary

¦ 2 red onions, cut into wedges

¦ 8 new potatoes, chunked

¦ 4 unpeeled carrots, sliced


Preheat the oven to 240ºC. Rinse

the chicken inside and out, and

pat dry. Rub the cavity with salt.

Carefully separate the skin from

the breast meat and sprinkle with

salt. Add the fresh herbs and drizzle

with a bit of olive oil. Stuff the bird

with the lemon, bay leaves and

rosemary. Pull the skin forward,

making sure the flesh isn’t exposed.

Drizzle olive oil over the entire

chicken and sprinkle with salt. Tie

the legs of the chicken together

with a piece of string to keep it

in shape. Line roasting pan with

onions, potatoes and carrots. Place

the chicken over the vegetables

and cook for 1 hour and 20

minutes. Cover chicken with foil

and let it rest for 10 minutes before